Lemon Ricotta Cake
Delightfully light, moist, and bursting with citrusy charm, this Lemon Ricotta Cake is a dessert lover's dream. Made with creamy ricotta cheese and infused with the brightness of fresh lemon zest and juice, this cake offers a perfect balance of richness and tanginess. Its tender crumb and golden finish are a result of a simple yet elegant recipe, requiring just 15 minutes of prep time before baking to perfection. Topped with a delicate dusting of powdered sugar, this Italian-inspired treat is perfect for any occasion—be it a casual brunch, an afternoon tea, or a sophisticated dinner party finale. Easy to make and even easier to serve, this lemon ricotta cake is bound to impress both your taste buds and your guests.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 250 grams Ricotta cheese
- 2 medium lemons Lemon zest
- 3 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23cm) round springform pan with butter or non-stick spray. Line the bottom with parchment paper for easier release.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth and well-combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, run a knife along the edges and release the springform sides. Transfer the cake to a wire rack to cool completely.
Before serving, dust the top of the cake with powdered sugar for a finishing touch.
Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 395.7 g | 144% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 218.1 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1196 mg | 92% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
