This Lemon Ricotta Cake is a moist, tender, and flavorful cake with a light and creamy texture thanks to the ricotta cheese. The addition of lemon zest and juice provides a bright and refreshing citrus flavor. It’s often dusted with powdered sugar and can be simply elegant or further adorned with fresh fruit or a light glaze.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese, drained if very watery
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional for Decoration:
- Powdered sugar, for dusting
- Fresh lemon slices or zest
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round springform pan. You can also line the bottom with parchment paper for easier release.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients: In a separate bowl, whisk together the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients (butter-sugar mixture), alternating with the ricotta mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Pour into Pan: Pour the batter evenly into the prepared springform pan.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch.
- Cool in Pan: Let the cake cool in the springform pan for 15-20 minutes before releasing the sides.
- Cool Completely: Transfer the cake to a wire rack to cool completely before decorating.
- Decorate (Optional): Once the cake is completely cooled, dust generously with powdered sugar. You can also garnish with fresh lemon slices or additional lemon zest.
Tips and Notes:
- Ricotta Cheese: Use whole milk ricotta cheese for the best flavor and texture. If it seems very watery, drain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes.
- Lemon Flavor: Adjust the amount of lemon zest and juice to your preference for a more or less intense lemon flavor.
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
- Springform Pan: Using a springform pan makes it easier to release the delicate cake.
- Cooling Time: Allow the cake to cool completely before slicing to prevent it from crumbling.
- Variations: You can add a light lemon glaze made with powdered sugar and lemon juice for extra sweetness and shine.
- Serving Suggestions: This cake is delicious on its own, with a dollop of whipped cream, or alongside fresh berries.
Enjoy this light and refreshing Lemon Ricotta Cake!