Lemon-Ricotta Cake
Lemon-Ricotta Cake is a delightful dessert that combines the creamy richness of ricotta with the bright zest of fresh lemons. This cake offers a light yet indulgent experience, perfect for any occasion. With its fluffy texture and stunning presentation, it’s sure to impress your guests and bring sunshine to your table. Whip it up for birthdays, brunches, or simply when you crave something sweet and refreshing!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup whole-milk ricotta cheese
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp pure vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat together ricotta cheese, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg
Keywords: For added flavor variations, try using orange or lime zest instead of lemon. Top with fresh berries or a drizzle of lemon glaze for an elegant touch. Store leftovers in an airtight container at room temperature for up to three days.