This Lemon Ricotta Cake is a light, moist, and incredibly flavorful cake characterized by the creamy texture of ricotta cheese and the bright, zesty notes of lemon. The ricotta cheese contributes to a tender crumb and a subtle richness, while the lemon juice and zest infuse the cake with a refreshing citrus aroma and taste. Often dusted with powdered sugar or simply served as is, this cake is a delightful treat for any occasion. Its simplicity belies its wonderful flavor and pleasing texture, making it a popular choice for those who enjoy a cake that isn’t overly sweet or heavy. The combination of creamy ricotta and zesty lemon creates a harmonious balance that is both comforting and invigorating.
Ingredients:
For the Lemon Ricotta Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup whole milk ricotta cheese (fresh, if available)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
For Serving (Optional):
- Powdered sugar
- Fresh lemon slices
Equipment:
- Mixing bowls
- Electric mixer or whisk
- 8 or 9-inch round cake pan (springform preferred for easy removal), greased and floured or lined with parchment paper
- Zester
- Juicer
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper. If using a springform pan, this will make removing the cake much easier.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy.
- Beat in Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
- Add Ricotta, Lemon Juice, Zest, and Vanilla: In a separate bowl, whisk together the ricotta cheese, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the 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 Batter into Pan: Pour the prepared batter evenly into the greased and floured cake pan.
- Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake is lightly golden. The baking time may vary depending on your oven.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If using a springform pan, you can release the sides after the initial cooling period.
- Serve: Once the cake is completely cooled, dust it with powdered sugar if desired. Slice and serve, garnished with fresh lemon slices if you like. This cake is delicious on its own or with a dollop of fresh cream (malai, if available) or a side of fresh fruit.
Tips and Notes:
- Ricotta Cheese: Use whole milk ricotta cheese for the best texture and moisture. Drain any excess liquid from the ricotta before using.
- Lemon Freshness: Freshly squeezed lemon juice and freshly grated lemon zest will provide the most vibrant lemon flavor.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tougher cake. Mix just until the ingredients are combined.
- Springform Pan: A springform pan is highly recommended for this cake as it can be delicate and easier to remove without damaging.
- Storage: Store leftover Lemon Ricotta Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
- Variations: You can add a simple lemon glaze (powdered sugar mixed with lemon juice) for extra sweetness and a glossy finish. A sprinkle of chopped nuts (like almonds or pistachios, if available) on top before baking or after glazing can add texture.
Enjoy this bright and tender Lemon Ricotta Cake!