Description
This lemon ricotta cake is a tender, moist treat that’s perfect for any occasion. The ricotta gives a soft, creamy crumb, while the fresh lemon adds a bright, fragrant flavor. Light, elegant, and easy to make, it’s ideal for brunch, dessert, or an afternoon treat with coffee or tea. It’s a recipe that feels special without being fussy, and it’s forgiving enough to come out perfectly even if you’re not a baking expert.
Ingredients
Scale
- 1 ½ cups whole-milk ricotta
- ¾ cup sugar
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven and prepare pan with butter and parchment paper.
- Mix sugar and butter until creamy, then add eggs one at a time.
- Fold in ricotta, lemon zest, lemon juice, and vanilla.
- Combine flour, baking powder, and salt separately, then gently fold into wet mixture.
- Pour batter into pan, smooth the top, and bake until golden and a toothpick comes out clean.
- Cool briefly in the pan, then transfer to a wire rack before slicing.
Notes
- For extra flavor, brush a thin glaze of lemon juice and powdered sugar over the top.
- Optional: sprinkle lightly with powdered sugar or add thin lemon slices for presentation.
- Store in an airtight container; can be frozen in slices.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 8–10
- Calories: 280
- Sugar: 22g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg