Lemon Ricotta Cake Recipe

There’s something magical about whipping up a cake that’s as zesty as my playlist on a road trip – vibrant, fresh, and full of surprises. This lemon ricotta cake is like sunshine on a plate, ready to elevate your baking game and bring a burst of citrusy delight to any occasion. Let’s get baking, and trust me, your taste buds will be dancing! 🍋✨

The creamy richness of ricotta cheese in this cake is perfectly partnered by the tangy brightness of lemon zest and juice. All-purpose flour, touched with a hint of vanilla, lends the perfect flavor and texture to this cake.

Three large eggs and the requisite amount of butter create a dessert that just can’t be resisted. Dust it with powdered sugar, and you have an elegant choice for dessert.

Lemon Ricotta Cake Recipe Ingredients

• All-purpose flour: Provides structure and texture; main carbohydrate source.
• Granulated sugar: Adds sweetness and aids in moistness; main sweetener.
• Ricotta cheese: Adds creaminess and moisture; rich in protein.
• Lemon zest: Provides fresh, aromatic citrus flavor; rich in natural oils.
• Lemon juice: Adds tangy brightness; enhances overall flavor balance.

Lemon Ricotta Cake Recipe Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup ricotta cheese
• Zest of 1 lemon
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

How to Make this Lemon Ricotta Cake Recipe

1. Set your oven to 350°F (175°C) to heat up while you prepare your cake pan. Use a 9-inch round pan and grease it thoroughly. The secret to success here is to also line the bottom with parchment paper, which will ensure your cake comes out nicely and doesn’t stick.

2. In a bowl of medium size, mix by whisking the flour, baking soda, and salt together so they are well combined. After this, it can be set aside while you prepare other components.

3. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Incorporate each egg fully into the mixture before adding the next one. When adding the eggs, add them one at a time.

5. Add the ricotta cheese, the lemon zest, the lemon juice, and the vanilla extract to the butter mixture, mixing until smooth.

6. Slowly add the dry ingredients to the wet mixture, stirring gently and ensuring that everything is combined thoroughly. Be careful, though, not to overmix.

7. Spoon the batter into the prepared cake pan, spreading it evenly with a spatula.

8. Bake for 30-35 minutes, or until you can pull a clean toothpick out from the center.

9. Let the cake cool in the pan for 10 minutes, then move it to a wire rack so it can cool completely.

10. When cooled, if you wish, sprinkle the surface with powdered sugar before serving. Then kick back and enjoy!

Lemon Ricotta Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Spatula
9. Toothpick
10. Wire cooling rack

FAQ

• Q: Can I use a different type of flour?A: All-purpose flour is recommended; however, cake flour may be used for a more delicate texture.
• Q: Is it necessary to use fresh lemon juice?It is best for flavor to use fresh lemon juice, but in a pinch, you can use bottled lemon juice.
• Q: Can I use margarine instead of butter?A: For flavor and texture, butter is recommended. Substitutes can include margarine, if needed.
• Q: What type of ricotta cheese should I use?A: For a creamier, richer-flavored texture, use whole-milk ricotta.
• Q: Can I make this cake gluten-free?A: You can substitute regular flour for gluten-free all-purpose flour blends. Yes, you can.
• Q: How do I store the Lemon Ricotta Cake?A: Keep it in a hermetic container at room temperature for no more than 48 hours, or in the refrigerator for up to 5 days.
• Q: Can the cake be frozen?A: Indeed, it should be secured in plastic and placed in a container safe for the freezer. You can keep it in there for as long as 3 months. After that, if it lasts, it’s a miracle.

Lemon Ricotta Cake Recipe Substitutions and Variations

Whole wheat flour can be used instead of all-purpose flour in the same amount, for a nuttier flavor and added nutrients.
You can substitute coconut sugar or honey for granulated sugar in this cake. They have different flavors and moisture levels, so the result will taste a bit different—and possibly better.
An equal amount of coconut oil or vegetable oil can be used to replace unsalted butter, making a dairy-free option.
Cottage cheese or Greek yogurt can be used in place of ricotta cheese for a texture that differs slightly.
You can use lime juice instead of lemon juice; just use the same amount. The lime will give you a flavor that’s a bit different but not too far off from lemon. And if you want to get really fancy, you can use lime salt instead of regular salt to rim your glass.

Pro Tips

1. Room Temperature Ingredients Ensure that all your ingredients, especially the butter, eggs, and ricotta cheese, are at room temperature before you start mixing. This ensures a smoother batter and better texture.

2. Lemon Zest Technique When zesting the lemon, be careful to only remove the yellow part of the skin, avoiding the bitter white pith underneath. This will give a brighter, more aromatic lemon flavor.

3. Gentle Mixing When incorporating the dry ingredients into the wet mixture, fold gently to avoid overmixing. Overmixing can lead to a dense cake, so just mix until everything is combined.

4. Pan Preparation Along with greasing and lining the pan with parchment paper, you can lightly flour the sides to prevent sticking. This can make a difference in how easily the cake releases from the pan.

5. Cooling Method Letting the cake cool in the pan for exactly 10 minutes will help it set slightly, making it easier to transfer to the wire rack without breaking. Avoid letting it cool completely in the pan to prevent moisture from making the bottom soggy.