Easy Lemon Ricotta Cake – If you’re craving a simple yet elegant dessert. Or breakfast treat. This Easy Lemon Ricotta Cake. Is the perfect solution. Light and fluffy. With a delightful tang from fresh lemon juice. And creamy ricotta. It’s an easy recipe to prepare. With ingredients like butter, ricotta cheese, eggs, and lemon. This cake has an Italian-inspired flair. That’s sure to impress.
The first time I made this lemon ricotta cake. It was for a family brunch. I wanted something. A bit different from the usual breakfast pastries. And this cake caught my eye. The moment my husband. And child. Took their first bite. They were hooked! My husband loved the subtle lemon flavor. That wasn’t overpowering. And my child. Who usually picks the frosting off cakes. Devoured this one entirely—no frosting needed! It quickly became a favorite. And now I make it. Whenever we have family gatherings.
What makes this Easy Lemon Ricotta Cake truly stand out?
What makes this Lemon Ricotta Cake truly stand out? Is its texture—thanks to the ricotta cheese. The cake is incredibly moist. And tender. Without being dense. The lemon zest and juice. Add a fresh, citrusy brightness. That balances out the rich ricotta. This cake isn’t overly sweet. Which makes it versatile enough. To enjoy for breakfast, brunch, or dessert. Plus, it’s super easy to make. With just a few simple ingredients. You probably already have. In your kitchen!
What You Need To Make This Easy Lemon Ricotta Cake Recipe?
Ricotta Cheese: The star of this cake! Ricotta gives the cake its incredibly moist. And soft texture. Be sure to use whole milk ricotta. For the best results.
Lemon Zest and Juice: Fresh lemon zest. Adds a citrusy fragrance. While the juice gives the cake a bright, tangy flavor. One large lemon should be enough. But feel free to add more. If you like an extra lemony kick.
Butter: Softened butter helps create a tender crumb. In this cake. Be sure to cream it well with the sugar. For a light and airy texture.
Powdered Sugar for Dusting: While optional. A light dusting of powdered sugar. Gives the cake a lovely finishing touch. Adding a hint of sweetness. And a picture-perfect look.
Steps To Make Easy Lemon Ricotta Cake:
Step 1: Preheat and Prep: Start by preheating your oven. To 350°F. Grease a 9-inch springform pan. With butter. And sprinkle with powdered sugar. For easy release—this also adds a hint of sweetness. To the edges of your cake.
Step 2: Blend Butter and Sugar: In a large bowl. Or with your stand mixer. Cream together the softened butter and sugar. Until it’s light and fluffy. You want the sugar to fully dissolve. Into the butter. So be patient—it’s worth it!
Step 3: Add Ricotta for Fluffiness: Now, blend in the ricotta cheese. Mixing for about 4-5 minutes. Until the batter becomes light and airy.
Step 4: Incorporate the Wet Ingredients: One by one. Add the eggs. Mixing after each addition. Then stir in the vanilla, lemon zest, and lemon juice—this is where the magic of flavor happens!
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Step 5: Add the Dry Ingredients: In the same bowl. Mix in the baking soda. And salt. Then gently stir in the flour. Until everything is just combined. Don’t over-mix—you want a tender cake!
Step 6: Bake the Cake: Pour the batter. Into your prepared springform pan. And bake for 45-55 minutes. You’ll know it’s done. When the cake is set. And a toothpick inserted in the center. Comes out clean. The edges should be a light golden brown.
Step 7: Cool and Serve: Let the cake cool. In the pan. For about 15 minutes. Before removing the sides and base. Transfer to a wire rack. To cool completely. If you’re feeling fancy. Dust the top. With powdered sugar before serving. Enjoy!
Tip:
To ensure your Easy Lemon Ricotta Cake. Stays light and airy. Be sure to cream the butter and sugar. For at least 4-5 minutes. This step incorporates air into the batter. Making the cake rise perfectly. Don’t skip whipping the egg whites. To soft peaks either—that’s the secret to achieving. A delicate texture. Also, when folding in the egg whites. And raspberries. Do it gently. To avoid deflating the batter. If using frozen raspberries. Toss them lightly in flour before adding. To prevent them from sinking. To the bottom.
Frequently Asked Questions:
Can I use low-fat ricotta instead of whole milk ricotta?
Yes. But the cake will be slightly less rich. And may not have the same tender texture. Whole milk ricotta is best. For that creamy, luxurious consistency.
How should I store this cake?
Store the cake covered. At room temperature. For up to two days. If you prefer, you can refrigerate it. For up to five days—just bring it to room temperature before serving.
Can I freeze this cake?
Absolutely! Wrap the cake tightly. In plastic wrap. And aluminum foil. Then freeze for up to three months. Thaw at room temperature before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Lemon Ricotta Cake
Ingredients
- ¾ c unsalted butter softened (1 ½ sticks)
- 1 ½ c granulated sugar
- 15 oz. whole milk ricotta cheese
- 3 large eggs
- 1 tsp pure vanilla extract
- Zest and juice of 1 large lemon
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ c all-purpose flour
- Powdered sugar for dusting the top (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter. And dust it lightly. With powdered sugar. Set it aside.
- In a large mixing bowl. Or stand mixer. Cream together the softened butter And sugar. Until smooth. And well-combined. Add the ricotta cheese. And mix on medium speed. For 4-5 minutes. Until the mixture is light. And fluffy.
- Beat the eggs in. One at a time. Making sure each is fully incorporated. Before adding the next. Stir in the vanilla extract. Lemon zest, and lemon juice. Mixing until everything. Is combined. Add the baking soda and salt. Then fold in the flour. Being careful not to overmix. Scrape down the sides of the bowl. To ensure everything. Is fully incorporated.
- Pour the batter. Into the greased springform pan. And smooth the top. Bake for 45-55 minutes. Or until the cake is firm. And a toothpick inserted into the center. Comes out clean.
- Let the cake cool. In the pan. For 15 minutes. Afterward, remove the sides of the springform pan. And transfer the cake. To a wire rack to cool completely. If desired, dust the top. With powdered sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
