Description
This Lemon Ricotta Cake is irresistibly moist, fluffy, and infused with bright citrus flavors. Made with creamy ricotta cheese, fresh lemon zest, and a touch of vanilla, this easy Italian-inspired cake is perfect for brunch, dessert, or afternoon tea. Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for an extra burst of flavor!
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (250g) whole-milk ricotta cheese
- 1 tablespoon lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Topping (Optional):
- Powdered sugar, for dusting
- Lemon glaze (1/2 cup powdered sugar + 1 tbsp lemon juice)
- Fresh berries (strawberries, raspberries, or blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add the ricotta cheese and continue beating until smooth.
- One at a time, mix in the eggs, ensuring each is fully incorporated before adding the next.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using glaze, whisk together powdered sugar, lemon juice, and zest. Drizzle over the cooled cake before serving.
Notes
- For the best lemon flavor, use fresh lemon zest and juice—bottled lemon juice won’t provide the same citrusy depth.
- For a denser texture, use cake flour instead of all-purpose flour.
- Storage: Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
- Serving Suggestion: Pair with a cup of Earl Grey tea or espresso for the perfect afternoon treat.
- Gluten-Free Option: Substitute 1:1 gluten-free baking flour for an easy GF version.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert, Brunch, Italian Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Lemon Ricotta Cake, Italian Lemon Cake, Moist Ricotta Cake, Citrus Ricotta Cake, Easy Lemon Cake Recipe, Ricotta Dessert Recipe, Fluffy Lemon Cake