Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoons salt; 1 cup granulated sugar; 0.25 cup unsalted butter (softened); 2 large eggs; 0.5 cup whole milk ricotta cheese; 0.33 cup milk; 1 teaspoon vanilla extract; 2 tablespoons lemon zest (from about 2 lemons); 2 tablespoons fresh lemon juice; 1 cup powdered sugar; 1 tablespoon fresh lemon juice; 1 teaspoon milk (or more, as needed)

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There are some recipes that just feel like a warm hug, aren’t there? This Lemon Ricotta Cake is absolutely one of those for me. It’s bright, it’s tender, and it has this delicate sweetness that just sings. I remember the first time I tasted a truly good ricotta cake; it was at a little Italian bakery years ago, and it was nothing like the dense, dry cakes I’d sometimes encountered. This one was ethereal, like sunshine captured in cake form. My mission ever since has been to recreate that magic at home, and after countless batches, I’m so thrilled to share my version with you. It’s become a staple in my kitchen, especially when I want something a bit special without a ton of fuss. If you love a good lemon loaf or a classic Pound Cake, get ready, because this lemon ricotta cake is about to steal your heart. It’s got that lovely crumb from the ricotta that’s just *chef’s kiss*!

What is lemon ricotta cake?

So, what exactly makes this a “Lemon Ricotta Cake”? It’s pretty straightforward, really! At its heart, it’s a butter cake, but with a generous helping of creamy, whole-milk ricotta cheese folded into the batter. This ricotta is the secret weapon, folks! It lends an unbelievable moisture and a tender, almost custardy crumb that you just don’t get from a regular cake. And then, of course, there’s the lemon. We’re talking fresh lemon zest and juice, which gives it that wonderful zingy brightness that cuts through the richness beautifully. Think of it as a celebration of simple, delicious ingredients coming together in perfect harmony. It’s not overly sweet, making it wonderfully versatile, and the texture is truly its standout feature. It’s a sophisticated yet utterly comforting dessert that feels both elegant and incredibly homey. It’s basically sunshine and happiness baked into a cake!

Why you’ll love this recipe?

Honestly, where do I even begin with why this Lemon Ricotta Cake is so fantastic? First off, the flavor is just out of this world. You get that bright, zesty punch of lemon that wakes up your taste buds, perfectly balanced by the subtle, creamy sweetness from the ricotta. It’s not cloying; it’s just pure, delightful flavor. And the texture? Oh, the texture! It’s incredibly moist and tender, thanks to that magical ricotta cheese. It crumbles beautifully and just melts in your mouth. It’s a far cry from any dry, crumbly cake you might have had before.

Then there’s the simplicity. I’m all about recipes that deliver big on flavor and presentation without demanding hours in the kitchen. This cake is surprisingly easy to whip up, even on a weeknight. You can have it in the oven in under 20 minutes, and the ingredients are all pantry staples for me.

Speaking of ingredients, it’s also quite cost-effective. Ricotta cheese and lemons are generally budget-friendly, and you likely have most of the other items on hand. It feels like a special treat, but it doesn’t break the bank.

And the versatility! This cake is a chameleon. It’s perfect for a special breakfast or brunch, a light afternoon pick-me-up, or even a simple yet elegant dessert. I’ve served it with fresh berries, a dusting of powdered sugar, or its accompanying LEMON GLAZE, and it’s always a hit. It’s just one of those recipes that consistently brings joy to my table, and I know it will do the same for you.

How do I make lemon ricotta cake?

Quick Overview

The process for this Lemon Ricotta Cake is wonderfully straightforward. We’ll start by creaming butter and sugar until light and fluffy, then incorporate eggs, ricotta, and lemon. Next, we’ll gently fold in our dry ingredients to form a tender batter. After a quick mix for the lemon-ricotta filling, we’ll layer the Cake Batter and filling, swirl them together for a beautiful pattern, and bake until golden and fragrant. Finally, a simple lemon glaze adds the perfect finishing touch. It’s truly a one-bowl wonder for most of the batter, making cleanup a breeze and the whole process incredibly enjoyable.

Ingredients

For the Main Batter:
This is where the magic begins! Using good quality, full-fat ricotta cheese is key here; it really makes a difference in the final texture and moisture. If you can find whole-milk ricotta, go for it! About 1.5 cups (or one standard 15-ounce container) is what you’ll need. For the eggs, large ones are standard, and make sure they’re at room temperature – they incorporate much better. We’ll need 3 of those. Unsalted butter, softened, is crucial for that classic cake richness; about 1 stick (1/2 cup) should do it. Granulated sugar, around 1 cup, brings the sweetness. All-purpose flour, about 1.5 cups, forms the structure. Baking powder, 1.5 teaspoons, for that lift. And a pinch of salt, about 1/2 teaspoon, to balance everything out and enhance the flavors. For the lemon, you’ll want the zest of one large lemon (about 1-2 tablespoons) and about 2 tablespoons of fresh lemon juice. Don’t skip the zest; it’s where so much of that vibrant lemon flavor lives!

For the Filling:
This is what gives our cake that gorgeous swirl! It’s super simple: about 1/2 cup of ricotta cheese (yes, more of that lovely stuff!), 1/4 cup of granulated sugar, and the zest of another lemon. This part takes literally 30 seconds to mix together.

For the Glaze:
A simple drizzle to finish. You’ll need about 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice. We want it pourable but not too thin, so start with 2 tablespoons and add more, a teaspoon at a time, until you get that perfect consistency.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready! Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). For the pan, I like to use a 9-inch round cake pan or an 8×8 inch square pan. Grease it really well with butter or non-stick spray, and then dust it lightly with flour. Tap out any excess flour. This step is super important for making sure your beautiful Lemon Ricotta Cake doesn’t stick. You can also line the bottom with parchment paper for extra insurance!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed. This helps ensure your cake rises evenly and you don’t end up with pockets of baking powder.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the ricotta cheese, lemon zest, and lemon juice. The mixture might look a little curdled at this stage, and that’s totally okay – it’ll smooth out.

Step 4: Combine

Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix! Overmixing can lead to a tough cake, and we want this Lemon Ricotta Cake to be as tender as can be. A few streaks of flour are fine; they’ll disappear as the cake bakes.

Step 5: Prepare Filling

In a small bowl, combine the 1/2 cup of ricotta cheese with the 1/4 cup of sugar and the zest of one lemon. Stir until it’s just combined. It should be a thick, creamy mixture.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared pan and spread it evenly. Dollop spoonfuls of the ricotta filling over the batter. Then, pour the remaining cake batter on top and spread gently. Now for the fun part: grab a knife or a skewer and gently swirl the filling into the batter. Don’t overdo it; you want distinct swirls, not a muddy mess. Think of it as creating little pockets of extra creaminess throughout the cake.

Step 7: Bake

Bake in your preheated oven for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be golden brown and the cake should feel firm to the touch. Baking time can vary depending on your oven, so keep an eye on it, especially towards the end.

Step 8: Cool & Glaze

Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert it onto the wire rack to cool completely. While the cake is cooling, whisk together the powdered sugar and lemon juice for the glaze. Start with 2 tablespoons of juice and add more if needed to reach a pourable consistency. Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a bit before slicing.

Step 9: Slice & Serve

Once the glaze has set, slice your gorgeous Lemon Ricotta Cake into wedges. The best way to get clean slices is to use a sharp knife and wipe it clean between cuts. Serve and enjoy the incredible aroma and taste!

What to Serve It With

This Lemon Ricotta Cake is so wonderfully versatile, it’s truly a treat for any time of day. For a delightful breakfast, I love serving it with a strong cup of coffee or a nice herbal tea. A simple dusting of powdered sugar looks elegant, or you can serve it with a dollop of Greek yogurt and a few fresh berries. The bright lemon flavor is just the perfect way to start the morning!

When it comes to brunch, this cake really shines. Plate it with some fresh fruit salad, maybe a side of scrambled eggs or some crispy bacon. A glass of sparkling wine or a mimosa pairs beautifully with its delicate sweetness. It feels special enough for guests but remains wonderfully approachable.

As a dessert, it’s simply divine. After a hearty meal, this cake offers a lighter, refreshing end. It’s fantastic on its own, but if you want to go the extra mile, serve it with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A few extra fresh berries on the side never hurt, either!

And for those cozy snack moments, maybe a late-night craving? This Lemon Ricotta Cake is your answer. It’s perfect with a glass of milk or another cup of tea. It’s that comforting, sweet bite that hits the spot without being too heavy. My family always loves it when I pull this out of the oven after dinner – it disappears faster than you can say “seconds, please!”

Top Tips for Perfecting Your Lemon Ricotta Cake

Over the years, I’ve picked up a few tricks that I think really elevate this Lemon Ricotta Cake from good to absolutely divine. For the ricotta itself, make sure it’s not watery. If your ricotta seems a bit wet, you can always drain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes beforehand. This little step prevents a gummy cake and ensures that lovely tender crumb. When you’re zesting your lemons, make sure you’re only getting the colored part of the peel, not the white pith, which can be bitter. A microplane is your best friend for this!

When it comes to mixing, remember my mantra: don’t overmix! Once the flour is added, mix only until it’s just combined. Seriously, a few streaks of flour are better than a tough cake. Overmixing develops the gluten in the flour, which is exactly what we don’t want for a tender cake crumb. You can always fold in the last bits of flour by hand with a spatula to be extra sure.

The swirl is where you can really play! For a dramatic swirl, don’t over-swirl. You want distinct ribbons of the ricotta filling. For a more subtle effect, swirl a bit more. I often use the back of a spoon to gently drag the filling through the batter. You can also add a drop of food coloring to the filling if you want to make it extra festive for a birthday or holiday. A little bit of creativity goes a long way here!

Ingredient swaps are always a hot topic! While I haven’t tested extensively, I’ve had success using a good quality almond ricotta or even a dairy-free cream cheese alternative in place of the dairy ricotta for the filling in similar recipes, which can sometimes make it even creamier. For the main batter, some people have success with a gluten-free all-purpose flour blend, though you might need to adjust the liquid slightly. I haven’t personally experimented with dairy-free butter or milk alternatives in this specific recipe, but if you do, let me know how it turns out! For the lemon, if you’re in a pinch, a good quality lemon extract can work, but fresh is always best for that bright, natural flavor.

Baking is an art, and ovens can be fickle. Always bake in the center of your oven for even heat distribution. If you find your cakes tend to brown too quickly on top, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. To test for doneness, the skewer test is reliable, but also gently press the center of the cake; it should spring back. If your glaze is too thick, add a tiny bit more lemon juice. If it’s too thin, whisk in a little more powdered sugar.

Storing and Reheating Tips

Storing this Lemon Ricotta Cake is pretty simple, but how long it lasts depends on how it’s kept. At room temperature, it’s best eaten within 2-3 days. Keep it covered with plastic wrap or in an airtight container to prevent it from drying out. This is perfect if you plan on finishing it off quickly. If it’s a warm day or you’ve added the glaze, room temperature storage might be riskier, so the fridge is a safer bet.

For longer storage, the refrigerator is your best friend. Wrapped tightly in plastic wrap and then placed in an airtight container, the cake can last for about 5-7 days. The ricotta keeps it wonderfully moist, so it holds up well. When you’re ready to enjoy a slice from the fridge, I find it’s best to let it come to room temperature for about 15-20 minutes before serving. This really brings out the best of its flavor and texture.

Freezing is also an option if you know you won’t get through the whole cake in a week. You can freeze the unfrosted cake very well. Wrap it tightly in a double layer of plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It should keep for up to 2-3 months. Thaw it overnight in the refrigerator, and then let it sit at room temperature for a bit before serving. If you want to glaze it after freezing, make sure it’s completely thawed and at room temperature, then add your glaze.

Glaze timing is important! If you plan on storing the cake at room temperature for more than a day, it’s often best to add the glaze just before serving or right after it’s cooled completely and you’re ready to store it in the fridge. If you’re freezing, I highly recommend glazing *after* thawing. The glaze can sometimes become a bit sticky or separated when frozen and thawed, so fresh glaze on a thawed cake is usually the way to go for the best appearance and texture.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! To make this Lemon Ricotta Cake gluten-free, I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll likely want to use about the same amount as the regular flour, so around 1.5 cups. Sometimes, gluten-free flours can absorb more liquid, so you might need to add an extra tablespoon or two of milk or lemon juice if the batter seems too thick. The texture might be slightly different – sometimes a touch denser or crumblier, but still delicious. I’d start with a 1:1 gluten-free blend and see how it goes.

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a Lemon Ricotta Cake. If you were thinking of a zucchini bread or cake, then peeling is often optional. For this cake, there’s no zucchini involved, so no peeling required! The main ingredients are flour, sugar, eggs, butter, ricotta cheese, and of course, lemon.

Can I make this as muffins instead?

Oh, definitely! This batter would make fantastic Lemon Ricotta Muffins. You’ll want to fill your muffin cups about two-thirds full. The baking time will be considerably less, likely around 18-22 minutes, so start checking around the 18-minute mark. You can still do the swirl effect by adding a dollop of the filling into each muffin cup before baking. They are absolutely delightful as muffins!

How can I adjust the sweetness level?

This cake is intentionally not overly sweet, letting the lemon and ricotta shine. If you want to reduce the sweetness in the main batter, you could try reducing the granulated sugar to 3/4 cup. For the filling and glaze, the sweetness is more standard, but you can adjust the powdered sugar in the glaze or the sugar in the filling to your preference. You could also omit the glaze entirely if you prefer less sweetness, or just add a light dusting of powdered sugar.

What can I use instead of the glaze?

The glaze is lovely, but not essential! If you want an alternative, a simple dusting of powdered sugar through a sieve is classic and elegant. You could also serve it with a dollop of lightly sweetened whipped cream or a spoonful of crème fraîche. Fresh berries are always a fantastic topping, or even a light drizzle of honey can be lovely. For a more decadent option, a thin layer of lemon curd spread over the cooled cake (before slicing) would be divine!

Final Thoughts

I really hope you give this Lemon Ricotta Cake a try. It’s one of those recipes that just makes me happy every time I bake it, and the joy on people’s faces when they take their first bite? Priceless! It’s got that perfect balance of bright, zesty lemon and creamy, tender ricotta that’s truly irresistible. It’s simple enough for a weeknight treat but elegant enough for company.

If you find yourself falling in love with the tender crumb that ricotta provides, you might also enjoy other ricotta-based desserts like ricotta cookies or even a simple baked ricotta for a lighter option. Both offer that wonderful creamy texture that’s so comforting.

Thank you for letting me share this beloved recipe with you. I can’t wait to hear what you think! Please feel free to leave a comment below with your thoughts, any variations you tried, or how your Lemon Ricotta Cake turned out. Happy baking, and enjoy every delicious bite!

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