Here’s a soft, moist, and beautifully tender Lemon Ricotta Cake 🍋🍰 — light yet rich with a delicate citrus flavor.
🍋 Lemon Ricotta Cake
🛒 Ingredients (Serves 8–10)
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1½ cups (190 g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup (115 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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3 large eggs (room temperature)
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1½ cups (375 g) whole milk ricotta cheese
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1 tablespoon lemon zest (about 2 lemons)
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¼ cup fresh lemon juice
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1 teaspoon vanilla extract
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Powdered sugar (for dusting)
👩🍳 Step-by-Step Directions
🔥 Step 1: Prepare the Pan
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Preheat oven to 350°F (175°C).
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Grease and line an 8- or 9-inch round cake pan with parchment paper.
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Lightly flour the sides.
🥣 Step 2: Mix Dry Ingredients
In a bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
Set aside.
🧈 Step 3: Cream Butter & Sugar
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In a large bowl, beat butter until smooth.
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Add sugar and beat for 3–4 minutes until light and fluffy.
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Add eggs one at a time, mixing well after each addition.
🍋 Step 4: Add Ricotta & Flavor
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Mix in ricotta until smooth.
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Add lemon zest, lemon juice, and vanilla.
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Mix gently until combined.
The batter may look slightly textured — that’s normal.
🥄 Step 5: Combine
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Gradually add dry ingredients.
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Mix just until incorporated.
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Do not overmix.
Batter will be thick and creamy.
♨️ Step 6: Bake
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Pour batter into prepared pan.
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Smooth top evenly.
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Bake for 45–55 minutes.
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Toothpick should come out clean or with a few moist crumbs.
If top browns too quickly, loosely tent with foil.
❄️ Step 7: Cool
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Let cake cool in pan for 15 minutes.
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Remove and cool completely on wire rack.
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Dust with powdered sugar before serving.
🌟 Optional Enhancements
✔ Add fresh blueberries to batter
✔ Drizzle with lemon glaze (powdered sugar + lemon juice)
✔ Serve with whipped cream and berries
✔ Add almond extract for extra depth
💡 Why Ricotta Works
Ricotta keeps the cake:
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Extra moist
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Light and tender
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Slightly creamy without being dense