🍋 Lemon Ricotta Cake – Full Recipe
A classic Italian-inspired dessert that’s rich, tender, and full of fresh lemon flavor. Perfect for brunch, tea, or a light dessert.
🧾 Ingredients
Dry Ingredients:
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1½ cups (190g) all-purpose flour
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2 tsp baking powder
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¼ tsp salt
Wet Ingredients:
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¾ cup (170g) unsalted butter, softened
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1 cup (200g) granulated sugar
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3 large eggs
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1 cup (240g) whole milk ricotta cheese (drained if very wet)
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Zest of 2 lemons
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¼ cup (60ml) fresh lemon juice
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1 tsp vanilla extract
Optional for Topping:
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Powdered sugar for dusting
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Fresh berries or lemon slices for garnish
👩🍳 Instructions
Step 1: Prep the Oven & Pan
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Preheat your oven to 350°F (175°C).
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Grease an 8-inch or 9-inch round cake pan with butter or nonstick spray and line with parchment paper (optional but recommended).
Step 2: Mix the Dry Ingredients
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In a medium bowl, whisk together:
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Flour
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Baking powder
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Salt
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Set aside.
Step 3: Cream the Butter & Sugar
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In a large mixing bowl, use a hand mixer or stand mixer to beat:
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Butter and sugar until light and fluffy (about 2–3 minutes).
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Step 4: Add Eggs One at a Time
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Add eggs one at a time, mixing well after each addition.
Step 5: Add Ricotta & Flavorings
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Mix in:
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Ricotta cheese
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Lemon zest
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Lemon juice
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Vanilla extract
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Beat until smooth.
Step 6: Combine Wet & Dry Ingredients
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Gradually add the dry ingredients to the wet mixture.
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Mix until just combined — do not overmix.
Step 7: Bake the Cake
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Pour the batter into your prepared pan.
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Smooth the top with a spatula.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
Step 8: Cool and Serve
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Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
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Once completely cool, dust with powdered sugar.
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Slice and enjoy!
⏱️ Time Guide
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Prep Time: 15 minutes
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Bake Time: 45–55 minutes
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Total Time: About 1 hour 10 minutes
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Servings: 8–10 slices
✅ Tips
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For extra lemon punch, add ½ tsp lemon extract.
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Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
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This cake also freezes well for up to 2 months.