Lemon Ricotta Cake
A light and moist lemon ricotta cake, perfect for any occasion. The ricotta cheese makes it incredibly tender and rich.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup whole milk ricotta cheese
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest from about 2 lemons
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the ricotta cheese, softened butter, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Stir in the fresh lemon juice and lemon zest.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
Serve plain or with a dusting of powdered sugar. A light lemon glaze is also a delicious addition.