Best Lemon Ricotta Cake Recipe
This Best Lemon Ricotta Cake is a zesty delight! Moist, creamy, and easy to make, it’s perfect for any occasion.
Servings: 8 servings
Ingredients
- 3/4 cup unsalted butter softened
- 1 1/3 cups granulated sugar
- 15 oz whole milk ricotta cheese
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 large lemon zested and juiced
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- Powdered sugar for dusting the top of the cake
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and line your cake pans for easy release after baking.
- Step 2: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until light and fluffy, about 3-5 minutes.
- Step 3: Incorporate the ricotta cheese, eggs, and vanilla extract into the butter-sugar mixture. Mix until smooth and well combined.
- Step 4: Zest and juice the lemon, then add both to the batter for a fragrant touch and tart flavor.
- Step 5: In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually fold this dry mix into the wet ingredients until just combined.
- Step 6: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Step 7: Let the cakes cool in the pans for about 10 minutes, then transfer to a cooling rack to cool completely.
- Step 8: Dust the top of the cooled cake with powdered sugar before serving. Enjoy your delightful lemon ricotta cake!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- 9-inch round cake pans
- Cooling rack
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- For longer storage, wrap tightly and freeze for up to three months.
- This cake can be made ahead of time and stored until ready to serve.