deliciously light and moist Lemon Ricotta Cake recipe — perfect for spring, brunches, or whenever you want a not-too-sweet treat with a burst of citrus flavor!
🍋 Lemon Ricotta Cake
☁️ What Makes It Special?
This cake is incredibly moist and tender thanks to the ricotta cheese. It has a bright lemon flavor and a light, almost cheesecake-like texture. No frosting needed — just a dusting of powdered sugar.
🧾 Ingredients
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
Zest of 2 lemons
3 large eggs
1 cup ricotta cheese (whole milk works best)
¼ cup fresh lemon juice
1 tsp vanilla extract
Powdered sugar, for dusting (optional)
🔪 Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or regular cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter, sugar, and lemon zest together until light and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each.
Mix in the ricotta, lemon juice, and vanilla extract until smooth.
Gradually fold in the dry ingredients until just combined — don’t overmix.
Pour the batter into your prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.
🍽️ Tips & Variations
Add blueberries for a lemon-blueberry twist.
Serve with whipped cream or a spoonful of lemon curd.
Use orange zest/juice instead of lemon for a citrus variation.