Easy Lemon Ricotta Cake

There’s something enchanting about the scent of citrus wafting through your kitchen. The moment I stumbled upon the Easy Lemon Ricotta Cake recipe, I knew I had to try it. It was a sunny afternoon, and I had a craving for something sweet yet light. This cake was exactly what I needed. With its tender crumb and zesty flavor, it instantly transported me to warmer days, even if the weather outside was still a bit chilly. I gathered my ingredients, excited to mix and bake, as I recalled family gatherings where lemon desserts always stole the show. This isn’t just any cake; it’s a celebration of flavors that brings joy in every bite.

Not only does the Easy Lemon Ricotta Cake shine in flavor, but its texture is remarkable too. The addition of ricotta gives it a moistness that you can’t achieve with traditional cakes. I can’t help but smile when I think about this cake gracing my table, adorned with a dusting of powdered sugar, ready to be enjoyed with friends and family. It’s an easy recipe that anyone can whip up, making it perfect for those spontaneous get-togethers or a serene moment of self-indulgence.

So, if you’re searching for a dessert that’s both simple and impressive, let the Easy Lemon Ricotta Cake be your choice. You won’t regret it!

Key Ingredients for Easy Lemon Ricotta Cake

The ingredients for the Easy Lemon Ricotta Cake play a crucial role in creating its unique flavor and texture. Each component complements the others, contributing to a harmonious blend that results in a delightful dessert. The star of the show is the ricotta cheese, which adds moisture and richness, while the lemon zest and juice infuse the cake with a refreshing brightness. Together, they create a cake that’s not only delicious but also incredibly satisfying.

• All-purpose flour: The base of the cake, it provides structure and stability.
• Baking powder: This leavening agent helps the cake rise, creating a light and fluffy texture.
• Salt: Enhances the sweetness of the cake and balances flavors.
• Granulated sugar: Sweetens the cake and helps achieve the perfect crumb.
• Lemon zest: Adds a bright, citrusy flavor that permeates the cake.
• Unsalted butter: Contributes to the cake’s richness and enhances its flavor.
• Ricotta cheese: Provides moisture and a unique texture, making the cake incredibly tender.
• Large eggs: Bind the ingredients together and contribute to the cake’s structure.
• Vanilla extract: Adds a hint of warmth and depth to the flavor profile.
• Fresh lemon juice: Brightens the cake and adds tanginess, complementing the sweetness.

Easy Lemon Ricotta Cake Instructions

Making the Easy Lemon Ricotta Cake is a delightful process that’s as enjoyable as the finished product. You’ll love how the kitchen fills with the sweet, zesty scent while it bakes. Let’s dive into the steps to create this masterpiece!

1. Start by preheating your oven to 350 degrees Fahrenheit. This ensures the cake bakes evenly and thoroughly. While the oven heats, grab a 10-inch springform pan. To prevent sticking, spray it with nonstick cooking spray. This step is crucial to ensure your cake comes out smoothly.

2. Next, in a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and 1 teaspoon of salt. This mixture will help create the structure of your cake. Set it aside for later use.

3. In a large mixing bowl, combine 1 ⅓ cups of granulated sugar and 2 tablespoons of lemon zest. Using your fingers, rub the zest into the sugar. This method releases the oils in the zest, infusing the sugar with a fragrant lemon aroma.

4. Add 10 tablespoons of softened unsalted butter and 1 (15-ounce) container of whole milk ricotta cheese to your lemon-sugar mixture. Beat this together using a hand mixer or stand mixer at high speed until the mixture is light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl to ensure everything is well combined.

5. Now, add 2 large eggs, one at a time, mixing thoroughly after each addition. This allows the eggs to incorporate fully, adding richness and moisture to the cake. Then, mix in 2 teaspoons of vanilla extract and ¼ cup of fresh lemon juice until everything is well combined.

6. Once your wet ingredients are mixed, it’s time to add the flour mixture you set aside earlier. Scrape down the sides of the bowl again and mix at medium speed just until everything is combined. Avoid over-mixing, as you want to maintain the cake’s light texture.

7. Pour the cake batter into your prepared springform pan. Spread it evenly, ensuring the top is smooth. Place it in the oven and bake for about 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or when the center bounces back gently when pressed.

8. After baking, let the cake cool in the pan for about 10 minutes. This helps it set, making it easier to remove. Once cooled, carefully remove the sides of the springform pan and transfer the cake to a cooling rack. Allow it to cool completely before serving.

9. If desired, dust the top with powdered sugar before serving. This adds a lovely touch and enhances the cake’s presentation. Cut into slices and enjoy the delightful flavors of the Easy Lemon Ricotta Cake!

Change It Up

Each baking adventure can be a little different. If you’re looking to mix things up with your Easy Lemon Ricotta Cake, here are some fun ideas to consider.

• Storage: To store leftovers, wrap the cake tightly in plastic wrap or keep it in an airtight container. It can stay fresh in the fridge for up to 3 days.
• Freezing: You can freeze the cake for up to 3 months. Just ensure it’s well-wrapped in plastic and foil to prevent freezer burn.
• Pairing: Serve the cake with fresh berries or a dollop of whipped cream for an extra touch of indulgence. The tartness of the berries complements the sweetness of the cake beautifully.
• Flavor Variations: Experiment with different citrus flavors! Orange or lime zest can add a unique twist to this classic cake.
• Gluten-Free Option: For a gluten-free version, try substituting the all-purpose flour with a gluten-free flour blend. Adjust the baking powder as needed.

Perfect Pairings for Easy Lemon Ricotta Cake

When it comes to serving the Easy Lemon Ricotta Cake, the options are endless! Here are some delightful pairings and occasions to consider:

• Brighten Brunch: This cake makes for an excellent brunch dish. Pair it with mimosas or a refreshing iced tea for a delightful morning gathering.
• Picnic Perfect: Slice it up and take it to your next picnic. The flavors and simplicity make it an ideal outdoor dessert.
• Summer Barbecues: Serve alongside grilled meats and fresh salads during summer cookouts. It’s a light finish to a hearty meal.
• Tea Time Treat: Perfect with a cup of tea or coffee, this cake is a great way to wind down in the afternoon.
• Seasonal Celebrations: Ideal for spring celebrations, this cake adds a festive touch to Easter or Mother’s Day gatherings. Its bright flavor resonates with the season.
• Storage Tips: If you have leftovers, consider slicing and freezing portions. This way, you’ll have a sweet treat ready whenever the craving strikes!

FAQ

Conclusion

The Easy Lemon Ricotta Cake is a delightful blend of flavors and textures that truly stands out. Its moist, fluffy interior combined with the bright citrus notes makes it a perfect dessert for any occasion. I encourage you to give this recipe a try and share it with your loved ones. It’s sure to become a favorite that brings smiles to everyone’s faces!

Easy Lemon Ricotta Cake

The ultimate dessert for lemon lovers! This Easy Lemon Ricotta Cake is moist, fluffy, and bursting with fresh citrus flavor. Perfect for any occasion, it’s a delightful treat that everyone will adore. Make it tonight for a sweet surprise!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¾ cups All-purpose flour
• 1 ½ teaspoons Baking powder
• 1 teaspoon Salt
• 1 ⅓ cups Granulated sugar
• 2 tablespoons Lemon zest about 2 lemons
• 10 tablespoons Unsalted butter softened
• 1 15-ounce container Whole milk ricotta cheese
• 2 large Eggs
• 2 teaspoons Vanilla extract
• ¼ cup Fresh lemon juice about 2 lemons

Equipment

• Frying pan
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Start by preheating your oven to 350 degrees Fahrenheit. This ensures the cake bakes evenly and thoroughly. While the oven heats, grab a 10-inch springform pan. To prevent sticking, spray it with nonstick cooking spray. This step is crucial to ensure your cake comes out smoothly.
2. Next, in a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and 1 teaspoon of salt. This mixture will help create the structure of your cake. Set it aside for later use.
3. In a large mixing bowl, combine 1 ⅓ cups of granulated sugar and 2 tablespoons of lemon zest. Using your fingers, rub the zest into the sugar. This method releases the oils in the zest, infusing the sugar with a fragrant lemon aroma.
4. Add 10 tablespoons of softened unsalted butter and 1 (15-ounce) container of whole milk ricotta cheese to your lemon-sugar mixture. Beat this together using a hand mixer or stand mixer at high speed until the mixture is light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl to ensure everything is well combined.
5. Now, add 2 large eggs, one at a time, mixing thoroughly after each addition. This allows the eggs to incorporate fully, adding richness and moisture to the cake. Then, mix in 2 teaspoons of vanilla extract and ¼ cup of fresh lemon juice until everything is well combined.
6. Once your wet ingredients are mixed, it’s time to add the flour mixture you set aside earlier. Scrape down the sides of the bowl again and mix at medium speed just until everything is combined. Avoid over-mixing, as you want to maintain the cake's light texture.
7. Pour the cake batter into your prepared springform pan. Spread it evenly, ensuring the top is smooth. Place it in the oven and bake for about 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or when the center bounces back gently when pressed.
8. After baking, let the cake cool in the pan for about 10 minutes. This helps it set, making it easier to remove. Once cooled, carefully remove the sides of the springform pan and transfer the cake to a cooling rack. Allow it to cool completely before serving.
9. If desired, dust the top with powdered sugar before serving. This adds a lovely touch and enhances the cake's presentation. Cut into slices and enjoy the delightful flavors of the Easy Lemon Ricotta Cake!

Notes

To store leftovers, wrap the cake tightly in plastic wrap or keep it in an airtight container. It can stay fresh in the fridge for up to 3 days. You can freeze the cake for up to 3 months. Just ensure it’s well-wrapped in plastic and foil to prevent freezer burn.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.