Description
This Lemon Ricotta Cake is a moist and tender treat featuring fresh lemon zest and juice, combined with creamy ricotta cheese. Perfect for a light and flavorful dessert or an elegant tea-time snack, the cake boasts a delicate crumb and a hint of citrus brightness, dusted with optional powdered sugar for a lovely finish.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
Wet Ingredients
- 7 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 1/4 cups whole milk ricotta cheese, room temperature
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Zest from two large lemons
Optional Garnish
- Powdered sugar
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan thoroughly, then line the bottom with parchment paper to ensure the cake releases easily after baking. Set the pan aside.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This will evenly distribute the leavening and salt throughout the flour, ensuring consistent texture and taste.
- Cream butter and sugar, then add ricotta: Using a large bowl, beat the softened unsalted butter and sugar on medium-high speed for about 2 minutes until creamy and well combined. Then, add the room temperature ricotta cheese and continue beating for an additional 3 minutes until the mixture is smooth and fluffy.
- Add eggs, vanilla, lemon zest, and juice: Beat in the eggs one at a time along with the vanilla extract, lemon zest, and freshly squeezed lemon juice. Mix until just combined to maintain a light texture.
- Incorporate dry ingredients: Pour the whisked dry ingredients into the wet batter and gently stir until just combined. The batter will be thick but do not overmix to keep the cake tender.
- Bake the cake: Transfer the batter to the prepared cake pan and evenly level the top with an offset spatula or the back of a spoon. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and garnish: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired before serving.
Notes
- Room temperature ingredients help create a smoother batter and better texture in the final cake.
- Make sure not to overmix once the flour is added to avoid a dense cake.
- You can substitute the whole milk ricotta with part-skim ricotta for a lighter version.
- This cake is best enjoyed within 2 days and can be stored covered at room temperature or refrigerated for up to 4 days.
- For added texture, consider folding in 1/4 cup chopped pistachios or almonds before baking.
