Description
This Meyer Lemon Ricotta Cake is a soft, moist dessert with a delicate crumb, made rich with creamy ricotta and infused with the bright, slightly sweet flavor of Meyer lemons. Perfect for brunch, tea, or dessert, this elegant cake is simple to make yet delivers a bakery-quality result.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 1 tbsp Meyer lemon zest
- ¼ cup Meyer lemon juice
- 1 tsp vanilla extract
Optional topping:
- Powdered sugar
- Lemon glaze
Instructions
- Preheat oven to 175°C (350°F) and grease a round cake or springform pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in ricotta, Meyer lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
Use full-fat ricotta for the best texture and richness.If ricotta is very wet, drain it slightly before using.Do not overmix the batter to keep the cake tender.Meyer lemons are sweeter and less acidic than regular lemons.
