Print

Moist Lemon Ricotta Cake Recipe

Close-up of a moist slice of bright yellow Lemon Ricotta Cake dusted with powdered sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple Lemon Ricotta Cake for a moist, bright dessert that requires minimal effort. It is a wonderful pound cake alternative.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese, drained if very wet
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted and cooled
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the ricotta cheese and granulated sugar. Beat them together until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the melted butter, lemon juice, lemon zest, and vanilla extract. Mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until the batter is smooth and no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Dust generously with powdered sugar before slicing and serving this light dessert.

Notes

  • If you want a stronger lemon flavor, you can make a simple glaze using 1 cup powdered sugar mixed with 2 tablespoons of lemon juice and drizzle it over the cooled cake.
  • For a gluten free lemon ricotta cake option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
  • Drain excess liquid from the ricotta if it seems watery; this helps keep the cake texture correct.

Nutrition

Find it online: https://miameal.com/lemon-ricotta-cake-recipe/