The lemon ricotta cake recipe is one of the moistest cakes we have ever tasted. With the perfect balance of sweetness, zing, and just the right amount of density, it’s sure to be your new favorite cake.
Not only is it a favorite with kids, but it can also be used as an elegant dessert for any occasion. Our lemon ricotta cake recipe is both sweet and tangy.
We like to make it with half lemon zest for an extra zing and creamy ricotta or mascarpone cheese filling. You can make this cake in two layers and fill it with frosting, then top it off with sprinkles.
Or you can have fun and play around with the cake layers. The options of fillings are endless, and you can easily change the look of this classic dessert.
How To Prepare Lemon Ricotta Cake Recipe?
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Serving Size: 12 slices
Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Zester or grater
- Wire rack (for cooling)
Cuisinart 9-Inch Round Cake Pan
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk ricotta cheese
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Step-by-Step Instructions:
Step 1: Preheat your oven to 350°F (175°C). Grease the cake pan with butter or cooking spray and set it aside.
Step 2: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
6-Speed Electric Hand Mixer with Whisk
Step 3: In another large mixing bowl, combine the granulated sugar and softened butter. Use an electric mixer or whisk vigorously by hand until the mixture becomes light and fluffy.
Step 4: Add the eggs to the sugar and butter mixture, one at a time, mixing well after each addition.
Step 5: Now, it’s time to incorporate the star ingredient: ricotta cheese. Add the ricotta to the batter and mix until it is well combined.
Step 6: Add the lemon zest, lemon juice, and vanilla extract to the batter and mix until everything is evenly distributed.
Step 7: Gradually add the dry ingredients to the batter, mixing just until they are fully incorporated. Be careful not to overmix, as this can result in a dense cake.
Step 8: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 9: Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, pourable consistency.
Step 11: Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
3 Piece Glass Measuring Cup Set
Step 12: Once the cake has cooled, drizzle the glaze over the top. You can do this by using a spoon or by transferring the glaze to a piping bag for a more decorative touch.
Nutrition Facts Of Lemon Ricotta Cake Recipe
| Calories | 453.13 kcal |
| Fats | 100.9 gm |
| Cholesterol | 95.6 mg |
| Carbohydrates | 40.4 gm |
| Protein | 3.2 gm |
| Sugar | 5 gm |
| Sodium | 63 mg |
| Saturated Fat | 33 |
Serving Suggestions
1. Serve the Lemon Ricotta Cake as is, with a cup of freshly brewed coffee or tea for a delightful afternoon treat.
2. Enhance the presentation by garnishing each slice with a dusting of powdered sugar and a twist of lemon zest.
3. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra touch of indulgence.
Can I use low-fat ricotta cheese in this recipe?
Yes, you can substitute low-fat ricotta cheese if you prefer. However, keep in mind that the texture and taste may vary slightly.
Is It Gluten Free Lemon Ricotta Cake Recipe?
I know that a lot of people are gluten intolerant. However, if you are one of them, you don’t have to worry about eating the lemon ricotta cake recipe.
This cake does not contain any trace of gluten in it, but for your safety, it is better to consume this cake only after consulting your healthcare provider.
Is It Better To Bake A Cake The Day Before?
Yes, baking this cake the day before is also a good idea. You can generally keep it in your refrigerator for up to 2 days.
You don’t need to bake the lemon ricotta cake recipe the next day, but you can bake it an hour or two later, so they are well risen.
Can I Make This Cake Ahead Of Time?
Absolutely! This cake can be made a day in advance and stored in an airtight container at room temperature.
Conclusion
There you have it—a scrumptious Lemon Ricotta Cake recipe that will surely impress your taste buds.
The combination of zesty lemons and creamy ricotta creates a moist and flavorful dessert that is perfect for any occasion.
Whether you’re enjoying a slice on your own or serving it to guests, this cake is bound to be a crowd-pleaser.
So, put on your apron, gather your ingredients, and let the baking adventure begin. Trust me, your taste buds will thank you!
I’m sure you’re going to love it! Thank you for visiting.
