Description

Lemon ricotta cake is a light, moist dessert with a cheesecake-like texture, combining the bright flavor of lemon with the creaminess of ricotta cheese. It’s elegant, simple to make, and perfect for any occasion.

Ingredients

1 1/2 cups whole milk ricotta cheese
3/4 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
Powdered sugar, for topping (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, combine ricotta cheese and granulated sugar. Beat until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Stir in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually fold dry ingredients into the ricotta mixture until just combined.
Gently stir in melted butter until fully incorporated.
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then remove the sides. Cool completely before dusting with powdered sugar or serving.

Notes

Whole milk ricotta is recommended for best texture and flavor.The cake is even better the next day as the flavors develop.Add fresh berries to the batter for a fruity twist.Let the cake come to room temperature before serving for best texture.Store leftovers in the fridge to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 8g
Cholesterol: 105mg