Lemon Ricotta Cake!

🍋 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:

• 1½ cups (190g) all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

Wet Ingredients:

• ¾ cup (170g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 3 large eggs

• 1 cup (240g) whole milk ricotta cheese (drained if very wet)

• Zest of 2 lemons

• ¼ cup (60ml) fresh lemon juice

• 1 tsp vanilla extract

Optional for Topping:

• Powdered sugar for dusting

• Fresh berries or lemon slices for garnish

👩‍🍳 Instructions

Step 1: Prep the Oven & Pan

• Preheat your oven to 350°F (175°C).

• 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

• In a medium bowl, whisk together:

  • Flour

  • Baking powder

  • Salt

• Set aside.

Step 3: Cream the Butter & Sugar

• In a large mixing bowl, use a hand mixer or stand mixer to beat:

  • Butter and sugar until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs One at a Time

• Add eggs one at a time, mixing well after each addition.

Step 5: Add Ricotta & Flavorings

• Mix in:

  • Ricotta cheese

  • Lemon zest

  • Lemon juice

  • Vanilla extract

• Beat until smooth.

Step 6: Combine Wet & Dry Ingredients

• Gradually add the dry ingredients to the wet mixture.

• Mix until just combined — do not overmix.

Step 7: Bake the Cake

• Pour the batter into your prepared pan.

• Smooth the top with a spatula.

• 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

• Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.

• Once completely cool, dust with powdered sugar.

• Slice and enjoy!

⏱️ Time Guide

• Prep Time: 15 minutes

• Bake Time: 45–55 minutes

• Total Time: About 1 hour 10 minutes

• Servings: 8–10 slices

✅ Tips

• For extra lemon punch, add ½ tsp lemon extract.

• Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.

• This cake also freezes well for up to 2 months.