Easy Ricotta Cake

A soft and creamy lemon cake that combines the richness of ricotta with the freshness of lemon, making it an easy yet impressive dessert.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

15 ounces Ricotta cheese, whole milk if possible Drain if very wet
1.5 cups All purpose flour
2 teaspoons Baking powder
0.25 teaspoon Salt
0.5 cups Unsalted butter, softened
1 cup Granulated sugar Reduce to 3/4 cup for less sweetness
3 large Eggs
2 lemons Lemon zest Zest before juicing
3 tablespoons Lemon juice Fresh is preferred
1 teaspoon Vanilla extract
Powdered sugar for serving Optional

Method

Preparation

Preheat your oven to 350 F. Grease a 9 inch springform pan and line the bottom with parchment if desired.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a larger bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add eggs one at a time, mixing well after each addition until fully combined.
Mix in ricotta, lemon zest, lemon juice, and vanilla until well combined.
Add the dry ingredients to the wet ingredients and stir just until you no longer see streaks of flour. Do not overmix; small lumps are fine.
Pour the batter into the prepared pan and smooth the top.

Baking

Bake the cake for 40 to 50 minutes, or until it is set, lightly golden, and a toothpick inserted comes out with a few moist crumbs.
Cool in the pan for 15 minutes, then remove the ring from the springform. Allow to cool completely before dusting with powdered sugar.

Notes

Let the cake cool completely before slicing for clean cuts. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.