Description

This Lemon Ricotta Cake is a delightful dessert that embodies the essence of freshness and brightness. With its moist texture and vibrant lemon flavor, this cake is perfect for any occasion, from brunch gatherings to celebratory feasts. The combination of ricotta cheese and fresh lemon zest creates a uniquely refreshing taste that will leave your guests asking for more. Topped with a simple lemon glaze and optional sliced almonds, this cake not only tastes incredible but also makes for an impressive centerpiece on your table. Whether enjoyed on its own or paired with fresh berries, this cake is sure to become a favorite in your dessert repertoire.

Ingredients

Scale

1 ½ cups cake flour (or all-purpose flour)
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (at room temperature)
1 cup granulated sugar
Zest of 2 medium lemons
3 large eggs (at room temperature)
1 cup ricotta cheese
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
For the glaze: ¾ cup powdered sugar, ½ teaspoon lemon zest, 2 tablespoons freshly squeezed lemon juice, optional sliced almonds

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, beat the unsalted butter and granulated sugar until light and fluffy. Mix in the lemon zest.
Add eggs one at a time, incorporating each fully before adding the next. Then mix in the ricotta cheese until smooth.
Gradually combine the dry ingredients with the wet mixture while alternating with lemon juice until just combined.
Pour into the prepared cake pan and bake for about 55 minutes or until a toothpick comes out clean.
Allow cooling for about 10 minutes before transferring to a cooling rack. For the glaze, mix powdered sugar, lemon zest, and lemon juice until smooth and drizzle over cooled cake.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (85g)
Calories: 215
Sugar: 16g
Sodium: 140mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: <1g
Protein: 4g
Cholesterol: 60mg