Get the Recipe:
Lemon Ricotta Cake
With its moist, tender crumb and a hint of citrus, this ricotta cake offers a perfect blend of rich flavor and subtle sweetness.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 cup (226 g) ricotta cheese
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Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. If you like, first line it with parchment paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. (This should take about 3-4 minutes.)
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Mix in the ricotta cheese until just combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
- To store: Place in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days.
- To freeze: Wrap well in plastic wrap and either wrap again in foil or place in a freezer-safe container for up to 2 months.
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