Description
This ricotta cake recipe is a dreamy blend of creamy ricotta, zesty lemon, and a soft, moist crumb. Perfect for brunch or as a light dessert, it’s easy to make and even easier to love.
Ingredients
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1½ cups ricotta cheese (full-fat recommended)
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¾ cup granulated sugar
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½ cup unsalted butter, softened
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3 large eggs
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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Pinch of salt
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Optional: 1 tablespoon powdered sugar for dusting
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
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In a large mixing bowl, cream the butter and sugar together until light and fluffy.
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Add the ricotta cheese and beat until smooth.
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Mix in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture and stir until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
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Let cool in the pan for 10–15 minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
- Don’t overmix the batter—this helps the cake stay light and tender
- Bring all your ingredients to room temperature before baking for the best results
- You can substitute orange zest for a slightly sweeter citrus variation
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: ricotta cake recipe, lemon ricotta cake, easy Italian dessert, brunch cake, moist cake, gluten-free cake option, baking with ricotta