Easy Lemon Ricotta Cake
This Easy Lemon Ricotta Cake. Is the perfect blend of tangy lemon. And rich, creamy ricotta cheese. Creating a moist, fluffy cake. That’s hard to resist. The lemon zest. Adds a burst of citrusy fragrance. While the ricotta. Makes the cake incredibly tender. Without being dense. Whether you’re serving it for breakfast, brunch, or dessert. This cake is always a hit. With its light, yet indulgent flavor. Dust it with powdered sugar. Or serve with a dollop of whipped cream. For an extra treat. It’s a must-try recipe. That tastes even better. Than it looks!
12 Servings
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
To make this Easy Lemon Ricotta Cake gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend. That’s designed for baking. Make sure the blend. Includes a binding agent. Like xanthan gum. To ensure the cake maintains its light. And fluffy texture. Double-check that your baking soda. And powdered sugar. Are gluten-free. To avoid cross-contamination. With these straightforward adjustments. You can appreciate. A gluten-free version of this delectable, lemony cake. That's just as moist. And flavorful!