We’ve all craved something sweet that isn’t overly sugary but still has flavor. Sometimes, a plain cake just won’t do, and frosting feels too heavy. Think of Lemon Ricotta Cake—a dessert that’s light, fluffy, and bursting with a mindblowing citrus tang.
So, lemon ricotta cake is not only another dessert; it is more of a combination of Italian elegance with a comfort of home baking. Perfect for any occasion, the cake is an easily made treat that tastes super fancy yet does not use exotic ingredients, just every day items. Ricotta lends it a luscious moistness while lemon brings in that zing, we all love.
Whether you're a pro at baking, who does this often, or someone who bakes only when your family's cookies have finished, then this recipe is foolproof and fun. Let's roll into the world of this crowd-pleaser and discover how to make a cake with promising fluffiness in every mouthful.
Ingredients:
1 cup ricotta cheese
1 cup sugar
2 large eggs
½ cup unsalted butter (softened)
Zest of 2 lemons
Juice of 1 lemon
1 ½ cups all-purpose flour
1 tsp baking powder
A pinch of salt
Powdered sugar for dusting
Method:
Preheat your oven to 175°C and grease a 9-inch round cake tin. Lining the base with parchment paper is always a good idea! In a large mixing bowl, beat together cream butter and sugar until very light and fluffy, then add ricotta and mix until smooth.
Start adding the eggs and mixing well after every addition. Finally add in lemon zest and juice for that nice citrus flavor.
In a separate bowl, whisk together the flour, baking powder, and salt. Fold this dry mixture into the wet ingredients gradually and carefully, until it is just combined. Do not overmix!
Pour the batter into your prepared tin and smooth the top with a spatula. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely in the tin, then move the cake to a plate. Dust with powdered sugar for an elegant finish.
Use fresh lemons for this recipe. The grated zest and freshly squeezed juice of fresh lemons make such a world of difference in flavor. Don’t use the bottled stuff for this recipe!
Let all your eggs, ricotta, and butter get to room temperature before starting. This way, the batter will turn out smoother and better textured.
Ricotta isn't just some filler ingredient; it's the secret to that juicy, melt-in-your-mouth texture. Use the good stuff for amazing results.
Stir just until the ingredients are combined. Overmixing causes your cake to become dense and chewy instead of fluffy.
Every oven is unique, so start checking the cake after 40 minutes. Insert a toothpick; if it comes out clean or with a few crumbs stick to it, it's done.
Cooling the cake completely before cutting allows it to set and the flavors to settle. Be patient!
Whipped Cream: A dollop of freshly whipped cream counterpoints the cake's lightness and citrusy flavor. Add a hint of vanilla to your cream for extra indulgence.
Berries: Fresh raspberries, blueberries, or strawberries pair beautifully with the lemony notes of the cake. Just sprinkle them on top or serve them on the side.
Lemon Glaze: Whisk icing sugar with lemon juice for a boost in citrus flavor. It is quick, easy, and looks beautiful!
Vanilla Ice Cream: A scoop of vanilla ice cream turns this cake into the very stuff summer desserts are all about. Creaminess balances against zesty bites throughout the cake.
Tea or Coffee: This cake goes pretty well with tea or coffee, for a cozy treat. Lemon ricotta cake is especially nice with a cup of black coffee over ice.
Now you know the simple and quick recipe with tips to get the perfect bake right from your kitchen. Fluffy, moist, and irresistibly zesty, Lemon Ricotta Cake is a dessert that ticks all the boxes. Whether you’re hosting a tea party, celebrating a birthday, or simply indulging in a midweek treat, this cake is sure to impress. So, gather your lemons and ricotta, and let the magic begin in your kitchen!