Lemon Ricotta Cake
A moist and tender lemon ricotta cake with a bright citrus flavor, perfect for breakfast or dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup cornstarch
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1.5 cups whole milk ricotta cheese
- 1 cup whole milk
- 0.5 cup unsalted butter, melted and cooled slightly
- 2 lemon zest (from 2 lemons)
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt until well combined.
- In another bowl, combine the ricotta cheese, milk, melted butter, lemon zest, lemon juice, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
For best results, do not substitute low-fat ricotta or skim milk. Store leftovers covered at room temperature for up to 2 days.