This Lemon Ricotta Cake is a light, moist, and subtly tangy dessert that perfectly balances the creaminess of ricotta with the bright, citrusy notes of fresh lemon juice and zest. Unlike traditional butter-based cakes, this Italian-inspired treat has a delicate, almost cheesecake-like texture that melts in your mouth.
It’s simple to make, requires only a handful of ingredients, and is perfect for brunch, afternoon tea, or a refreshing dessert. Serve it with powdered sugar and fresh berries for an elegant and flavorful finish!
Ingredients
Wet Ingredients:
- 2 cups whole milk ricotta cheese – creates a rich and creamy texture
- ½ cup fresh lemon juice – provides bright citrus flavor (replacement for limoncello)
- 1 cup granulated sugar – sweetens the cake without overpowering the lemon
- 3 large eggs – adds structure and helps bind the ingredients
- 2 tablespoons freshly grated lemon zest – enhances the lemony taste
- 1 teaspoon vanilla extract – adds warmth and depth
Dry Ingredients:
- 1½ cups all-purpose flour – provides structure
- 1 teaspoon baking powder – helps the cake rise
- ¼ teaspoon salt – balances the flavors
For Serving (Optional):
- Powdered sugar – for a light dusting on top
- Fresh berries – raspberries, strawberries, or blueberries for added color and flavor
Instructions
Step 1: Preheat the Oven & Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan to prevent sticking.
Step 2: Mix Ricotta and Sugar
- In a large mixing bowl, combine the ricotta cheese and granulated sugar.
- Use a hand mixer or whisk to beat until the mixture is smooth and creamy, ensuring no lumps remain.
Step 3: Add Eggs and Lemon Juice
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the ricotta mixture.
- Gently fold with a spatula until just combined—do not overmix to keep the cake light and fluffy.
Step 6: Pour into Pan & Bake
- Pour the batter into the prepared springform pan.
- Use a spatula to smooth the top evenly.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool the Cake
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: Serve & Enjoy
- Once cooled, dust the cake with powdered sugar for a delicate finish.
- Serve with fresh berries for an extra burst of flavor.
Recipe Tips & Variations
Make It Extra Moist
- Swap ½ cup of flour with almond flour for a slightly nutty, softer texture.
Enhance the Lemon Flavor
- Add ½ teaspoon of lemon extract for a more intense citrus taste.
- Use Meyer lemons for a sweeter, less tart flavor.
Make It Gluten-Free
- Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Pair It with a Topping
- Serve with whipped cream or a dollop of mascarpone for added creaminess.
- Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra sweetness.
Recipe Details
- Prep Time: 15 minutes
- Baking Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8-10
- Calories per Slice: ~320 kcal
This Lemon Ricotta Cake is light, slightly tangy, and incredibly moist, making it the perfect refreshing dessert for any occasion. Enjoy it with a cup of tea or coffee, and savor the bright citrus flavors in every bite!