Lemon Ricotta Cake
Delightfully light, moist, and bursting with citrusy charm, this Lemon Ricotta Cake is a dessert lover's dream. Made with creamy ricotta cheese and infused with the brightness of fresh lemon zest and juice, this cake offers a perfect balance of richness and tanginess. Its tender crumb and golden finish are a result of a simple yet elegant recipe, requiring just 15 minutes of prep time before baking to perfection. Topped with a delicate dusting of powdered sugar, this Italian-inspired treat is perfect for any occasion—be it a casual brunch, an afternoon tea, or a sophisticated dinner party finale. Easy to make and even easier to serve, this lemon ricotta cake is bound to impress both your taste buds and your guests.
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Ingredients
- 115 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 250 grams Ricotta cheese
- 2 medium lemons Lemon zest
- 3 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Powdered sugar
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch (23cm) round springform pan with butter or non-stick spray. Line the bottom with parchment paper for easier release.
Step 2
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Step 4
Mix in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until smooth and well-combined.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
Step 7
Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 8
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 9
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, run a knife along the edges and release the springform sides. Transfer the cake to a wire rack to cool completely.
Step 10
Before serving, dust the top of the cake with powdered sugar for a finishing touch.
Step 11
Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1003.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3008.1 |
| Total Fat 141.1g | 0% |
| Saturated Fat 79.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 965.9mg | 0% |
| Sodium 2563.7mg | 0% |
| Total Carbohydrate 395.7g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 218.1g | |
| Protein 68.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1195.5mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 791.7mg | 0% |
Source of Calories