Lemon Ricotta Cake

This lemon ricotta cake is soft, fluffy, and bursting with bright citrus flavor - and the best part? It comes together in one bowl with simple ingredients.

Course Dessert

Cuisine Italian

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 330

Author Lily Ernst

Ingredients

1/2 cup (114g) unsalted butter room temperature
3/4 cup (150g) granulated sugar
1 tsp vanilla extract
3 large eggs
3 Tbsp lemon juice freshly squeezed
zest of 2 lemons
1¼ cups (156g) all-purpose flour
2 tsp baking powder
1 cup (250g) whole milk ricotta
1 Tbsp powdered sugar for dusting optional

Instructions

Preheat oven to 350F. Grease an 8" round cake pan and line the bottom with parchment paper.
In a large mixing bowl, beat the butter, granulated sugar, and vanilla extract until light and fluffy. Add the eggs, one at a time, mixing well in between.
1/2 cup (114g) unsalted butter, 3/4 cup (150g) granulated sugar, 1 tsp vanilla extract, 3 large eggs
Add the lemon juice, lemon zest, flour, baking powder, and ricotta cheese and mix until just combined.
3 Tbsp lemon juice, zest of 2 lemons, 1¼ cups (156g) all-purpose flour, 2 tsp baking powder, 1 cup (250g) whole milk ricotta
Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until golden around the edges and a toothpick inserted into the center comes out clean.
Let cool completely in the cake pan. Dust with powdered sugar before serving if desired.
1 Tbsp powdered sugar for dusting

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

Nutrition