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Lemon Ricotta Cake

This lemon ricotta cake comes together fast but tastes like a fancy bakery treat. It uses simple ingredients, minimal effort, and tastes amazing!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Cake, Dessert
Cuisine: Italian, Italian American
Keyword: easy lemon ricotta cake, italian cake, italian ricotta cake, lemon cake, lemon cake recipe, lemon ricotta cake, lemon ricotta cake recipe, ricotta cake, ricotta cake recipe
Servings: 10 People
Author: Alyssa Rivers

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 ⅓ cups granulated sugar
  • 2 tablespoons lemon zest about 2 lemons
  • 10 tablespoons softened unsalted butter
  • 1 15 (15-ounce) container whole milk ricotta cheese
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup fresh lemon juice about 2 lemons

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch springform pan with nonstick cooking spray and set aside.
  • Whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, and 1 teaspoon salt in a medium bowl. Set aside.
  • Add 1 ⅓ cups granulated sugar and 2 tablespoons lemon zest to a large bowl or the bowl a of a stand mixer and rub the zest into the sugar until it releases its oil and the sugar becomes very fragrant.
  • Add 10 tablespoons softened unsalted butter and 1 15 (15-ounce) container whole milk ricotta cheese to the lemon sugar and beat with a hand mixer or stand mixer at high speed until light and fluffy, about 4-5 minutes. Scrape down the sides and bottom of the bowl as needed.
  • Add 2 large eggs, one at a time, mixing thoroughly after each addition. Add 2 teaspoons vanilla extract and ¼ cup fresh lemon juice and beat until combined.
  • Scrape down the sides and bottom of the bowl again and add the flour mixture to the ricotta mixture. Mix at medium speed just until combined.
  • Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick comes out clean from the center of the cake, or the center springs back when you gently press on it.
  • Let the cake cool for 10 minutes in the pan before removing it and letting it cool completely on a cooling rack before serving. Dust with powdered sugar before serving, if desired.

Video

Notes

Updated May 9, 2024

Nutrition

Calories: 304kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 314mg | Potassium: 52mg | Fiber: 1g | Sugar: 27g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

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