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Easy Lemon Ricotta Cake

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.