Lemon Ricotta Cake Recipe

Lemon Ricotta Cake is tender, moist and full of amazing lemon flavor. The texture is dense but at the same time fluffy and the cake is a delicious and refreshing end to any meal.

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 55

Cooling Time 1 20

Total Time 2 30

Servings people

Calories 420kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 cups all purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3/4 cup butter salted and softened
1 1/2 cups granulated sugar
2 lemons juiced and zested
3 eggs large, room temperature
1 1/2 cups ricotta cheese, whole fat room temperature
1 tsp vanilla extract can also use almond extract
powdered sugar for dusting

Instructions

Preheat oven to 350 degrees F..
Grease a 9 inch springform pan with butter or non stick baking spray.
In a bowl, combine the dry ingredients including flour, baking powder, baking soda and salt.
In the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, beat together the butter, granulated sugar and lemon zest at a medium speed for 3-4 minutes or until light and fluffy.
Add in the eggs, one at a time, beating well between each egg. Scrape down sides of bowl as needed.
Add in ricotta cheese and mix on low until well incorporated.
Add in dry ingredients, alternating with lemon juice and vanilla extract.
Pour batter into prepared pan, smooth top of batter and bake for 50-55 minutes or until a toothpick comes out clean. If top of cake browns too quickly, cover with a piece of foil and continue baking until center of cake is baked through.
Cool cake on a wire rack for 20 minutes and then remove the outer ring of cake pan. Cool for an hour or until completely cook Dust with powdered sugar and serve with a garnish of fresh berries if desired.
Dust with powdered sugar and serve with a garnish of fresh berries if desired.

Notes

Room temperature butter, eggs and ricotta are best. They are easier to incorporate when at room temperature and will give you a fluffier texture to your cake.

Put your cake pan on a baking sheet in the oven. If your springform cake leaks at all the baking sheet will catch any spillage.

Instead of lemons, use orange for another delicious ricotta cake variation.

Instead of vanilla extract you can also use almond extract.

Nutrition