Description
This lemon ricotta cake is a softly textured, gently sweet dessert that feels both comforting and refined. Made with creamy whole-milk ricotta and fresh lemon zest, it strikes a beautiful balance between richness and brightness. The crumb is tender and moist, staying fresh for days, while the lemon adds just enough lift to keep each bite light. This is the kind of cake you bake once and return to often — simple enough for everyday baking, yet elegant enough to serve to guests. Whether enjoyed with morning coffee, shared at brunch, or served as a light dessert, this cake delivers quiet satisfaction without unnecessary fuss.
Ingredients
- Whole-milk ricotta cheese
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Eggs
- Fresh lemons for zest and juice
- Baking powder
- Salt
- Vanilla extract
Instructions
- Preheat the oven and prepare your cake pan with butter and parchment.
- Cream butter and sugar until light and fluffy.
- Add eggs gradually, mixing until smooth.
- Stir in ricotta, lemon zest, lemon juice, and vanilla.
- Gently fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake until lightly golden and set in the center.
- Cool before slicing and serving.
Notes
- Drain ricotta if it appears watery for best texture.
- Use fresh lemons for maximum flavor.
- Allow the cake to cool fully for clean slices and better structure.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg