Description
Light and moist lemon ricotta cake with fresh lemon zest and a tender crumb. Perfect for brunch, dessert, or afternoon coffee.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup whole milk ricotta cheese
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F and grease a 9-inch cake pan
2. Whisk flour, baking powder, baking soda, and salt
3. Beat butter and sugar until light and fluffy
4. Add eggs one at a time, mixing well
5. Mix in ricotta, lemon juice, lemon zest, and vanilla
6. Fold dry ingredients into batter
7. Pour batter into prepared pan
8. Bake 40–45 minutes until toothpick comes out clean
9. Cool 10 minutes then transfer to rack
10. Dust with powdered sugar before serving
Notes
Use whole milk ricotta for best texture
Add blueberries or raspberries for variation
Top with lemon glaze if desired
Store covered to keep cake moist
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American