Lemon Ricotta Cake
A moist and tender lemon ricotta cake with a bright citrus flavor, perfect for breakfast, dessert, or an afternoon treat.
Servings: 10
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 1 hour 30 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 2 lemons, zested
- 1 cup whole milk ricotta cheese
- 0.5 cup whole milk
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup fresh lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine sugar and lemon zest. Rub together with fingers to release oils, until fragrant.
- Add ricotta, milk, oil, eggs, vanilla, and lemon juice to the sugar mixture. Whisk until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a lemon glaze before serving.
Notes
This cake stays moist for several days when stored in an airtight container at room temperature.