Description
Silky lemon ricotta cake brings Mediterranean sunshine to your dessert table, promising a delightful blend of tangy citrus and creamy richness. Delicate crumb and zesty notes invite sweet indulgence that refreshes palates and warms hearts.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
Lemon Ingredients:
- 1/4 cup fresh lemon juice (about 1/2 lemons)
- Zest of 2 lemons
Baking and Seasoning Ingredients:
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar, for dusting
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Coat a 9-inch round cake pan with grease and flour, or line with parchment paper for easy removal.
- Create a dry ingredient blend by whisking flour, baking powder, and salt together in a medium bowl. Set this mixture aside for later incorporation.
- Use an electric mixer to cream butter and sugar until the mixture becomes light, airy, and pale in color. Incorporate eggs individually, thoroughly mixing after each addition to ensure a smooth, uniform texture.
- Introduce ricotta cheese, lemon juice, lemon zest, and vanilla extract into the butter mixture. Gently fold in the previously prepared dry ingredient blend, stirring until ingredients are just combined without overmixing.
- Transfer the cake batter into the prepared pan, using a spatula to spread evenly and create a smooth surface. Place in the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully baked.
- Allow the cake to rest in the pan for 10 minutes after removing from the oven. Carefully transfer to a wire cooling rack, letting it reach room temperature. Before serving, softly dust the top with powdered sugar for an elegant finish.
Notes
- Enhance the cake’s texture by ensuring all ingredients are at room temperature before mixing, which helps create a smoother, more uniform batter.
- For a lighter, fluffier cake, separate the eggs and whip the egg whites until stiff peaks form, then gently fold them into the batter just before baking.
- Boost the lemon flavor by brushing the warm cake with a simple lemon syrup made from equal parts lemon juice and sugar, creating a more intense citrus profile.
- Make the cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend, ensuring to use one with xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 326 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 97 mg