Lemon Ricotta Cake Recipe: A Delightful Treat for Every Occasion
A luxuriously moist cake with creamy ricotta and vibrant lemon flavor, featuring a delicate crumb and crisp sugared top. Perfect with afternoon tea or as an elegant dessert!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (250g) whole milk ricotta, drained
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- For the Topping:
- 2 tbsp turbinado or demerara sugar
- 1 tbsp lemon zest
- Optional Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Whisk flour, baking powder, and salt in bowl.
- In separate bowl, beat ricotta and sugar until smooth. Add eggs one at a time.
- Mix in melted butter, lemon juice, zest, and vanilla.
- Gently fold dry ingredients into wet until just combined.
- Pour batter into pan. Combine topping ingredients; sprinkle over batter.
- Bake 45-50 minutes until golden and toothpick comes clean.
- Cool 15 minutes in pan, then transfer to rack.
- Optional: Mix glaze ingredients and drizzle over cooled cake.
Notes
- Drain ricotta in cheesecloth 30 mins for extra moisture control
- Make ahead: Flavors intensify next day – bake 1 day before serving
- Variations: Add 1/2 cup blueberries or raspberries to batter
- Storage: Keeps at room temp 3 days or freeze unglazed 1 month
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Find it online: https://us.recipesfood.org/lemon-ricotta-cake-recipe/
