Easy Lemon Ricotta Cake

If you’re on the lookout for a dessert that is light, refreshing, and bursting with citrus flavor, look no further than this Easy Lemon Ricotta Cake. This delightful cake combines the creamy texture of ricotta cheese with the bright taste of fresh lemons, making it the perfect treat for any occasion. Whether you’re hosting a dinner party, celebrating a special event, or simply indulging in a sweet craving, this cake is sure to impress.

The beauty of this recipe lies not only in its taste but also in its simplicity. With just a handful of ingredients and straightforward steps, you can whip up a cake that looks and tastes like it came from a gourmet bakery. So, let’s dive into why this cake deserves a spot in your baking rotation!

Why This Recipe Belongs in Your Rotation

This Easy Lemon Ricotta Cake is not only delicious but also incredibly versatile. Here are a few reasons why it should become a staple in your dessert repertoire:

• Flavorful and Moist: The ricotta cheese adds a creaminess that keeps the cake moist, while the lemon zest and juice provide a refreshing zest that brightens every bite.
• Simple Ingredients: Most of the ingredients are pantry staples, making it easy to whip up on a whim.
• Perfect for Any Occasion: Whether it’s a summer picnic, a birthday, or just a cozy evening at home, this cake fits right in.
• Easy to Customize: You can easily swap in different citrus fruits or add in your favorite berries for a twist.

What We’re Using

Let’s break down the ingredients you’ll need to create this scrumptious Easy Lemon Ricotta Cake:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons lemon zest (about 2 lemons)
• 10 tablespoons softened unsalted butter
• 1 (15-ounce) container whole milk ricotta cheese
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup fresh lemon juice (about 2 lemons)

What You’ll Need (Gear)

Before you start baking, gather the following kitchen tools:

• Mixing Bowls: For combining dry and wet ingredients.
• Whisk: To mix ingredients until smooth.
• Rubber Spatula: Great for folding in ingredients without deflating the batter.
• 9-inch Round Cake Pan: The perfect size for this cake; make sure to grease it well.
• Oven: Preheated to 350°F (175°C) for optimal baking.

Cooking Easy Lemon Ricotta Cake: The Process

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients and allowing your butter and eggs to come to room temperature. This will help them combine better with the other ingredients.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.

Step 4: Cream Butter and Sugar

In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.

Step 5: Add Ricotta and Eggs

Add the ricotta cheese to the butter and sugar mixture, then add the eggs, vanilla extract, lemon zest, and fresh lemon juice. Mix until everything is well incorporated and smooth.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Fold gently using a rubber spatula until just combined. Be careful not to overmix, as this can lead to a denser texture.

Step 7: Pour into the Cake Pan

Pour the batter into the prepared 9-inch round cake pan, smoothing the top with your spatula.

Step 8: Bake

Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.

Step 9: Cool and Serve

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust with powdered sugar or serve with fresh berries and whipped cream for an extra treat!

Fresh Takes Through the Year

This Easy Lemon Ricotta Cake can be enjoyed in various ways throughout the year. Here are some fun ideas to switch things up:

• Substitute orange zest and juice for a delightful Orange Ricotta Cake.
• Add fresh blueberries or raspberries to the batter for a fruity twist.
• Top with a lemon glaze for an extra layer of flavor.
• Serve with a dollop of whipped cream and a sprig of mint for a refreshing dessert.

Things That Go Wrong

Even the best bakers encounter challenges. Here are some common pitfalls to watch out for:

• Dense Cake: This can happen if you overmix the batter. Mix until just combined for a light texture.
• Dry Cake: Overbaking can lead to dryness. Keep an eye on the time and check for doneness with a toothpick.
• Not Enough Flavor: Ensure you’re using fresh lemons for the zest and juice to get that bright, zesty flavor.
• Sticking to the Pan: Be sure to grease your cake pan well or use parchment paper to avoid sticking.

Refrigerate, Freeze, Reheat

This Easy Lemon Ricotta Cake stores beautifully, allowing you to enjoy it over time:

You can refrigerate the cake for up to 5 days. Just be sure to cover it with plastic wrap to keep it fresh. If you’d like to freeze it, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm in a low oven or enjoy it cold!

Ask & Learn

Can I use low-fat ricotta cheese?

Yes, while whole milk ricotta gives the cake its rich texture, you can use low-fat ricotta if you prefer a lighter option. Just keep in mind that the cake may be slightly less moist.

What can I substitute for lemon if I want a different flavor?

You can easily substitute lemon with orange or lime juice and zest for a different citrus flavor profile. Just adjust the amounts to taste.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, and the top is lightly golden. It should also spring back when touched lightly.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator.

Try These Next

If you enjoyed this Easy Lemon Ricotta Cake, you might love trying these recipes too:

• Blueberry Lemon Cake
• Almond Flour Cake
• Vegan Carrot Cake
• Vanilla Bean Cheesecake

That’s a Wrap

With its bright flavor and creamy texture, this Easy Lemon Ricotta Cake is a delightful addition to any dessert table. It’s simple, elegant, and sure to please a crowd. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this cake is bound to become a favorite. So grab those lemons, channel your inner baker, and treat yourself to this delicious creation. Happy baking!