The moment you take a bite of lemon ricotta cake, your taste buds dance like they just won the lottery. This sweet treat combines the zesty brightness of lemons with the creamy richness of ricotta cheese. Imagine a slice that’s not only incredibly moist but also bursting with citrus flavor; it’s like sunshine on a plate.

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Let me take you back to a sunny Sunday afternoon when I first encountered this divine creation. My friend had baked it for our brunch gathering, and let me tell you—the aroma wafting through her kitchen was practically hypnotizing. As we dove into the cake, laughter filled the air while crumbs flew everywhere—an absolute mess worth making for such deliciousness!

I remember my friends’ delighted faces when they took their first bites!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for better texture; sift it before measuring for accuracy.
• Granulated Sugar: The sweetness balances out the tartness of the lemons; feel free to adjust based on your preference.
• Baking Powder: Essential for making your cake rise; ensure it’s fresh for best results.
• Salt: Just a pinch enhances flavors; don’t skip it!
• Ricotta Cheese: Use whole-milk ricotta for creaminess and flavor; make sure it’s well-drained.
• Lemons: Freshly squeezed juice and zest add vibrant flavor; avoid bottled juice if possible.
• Eggs: Room temperature eggs incorporate better into batters; they help bind everything together.
• Unsalted Butter: For rich flavor; melt it slightly before adding to mix.
• Powdered Sugar (for dusting): Adds a lovely finishing touch that makes your cake look stunning!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat & Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until well combined. This creates an even base that helps prevent clumping later.

Create the Batter Base: In another bowl, beat together softened butter and granulated sugar until light and fluffy. Add in eggs one at a time while mixing thoroughly after each addition.

Add Ricotta & Zest: Stir in ricotta cheese along with freshly squeezed lemon juice and zest—this is where the magic happens! You’ll notice an incredible aroma filling your kitchen.

Combine Everything Together: Gradually fold in dry ingredients until just combined—be careful not to overmix as this could lead to a dense cake!

Bake & Cool It Down: Pour batter into prepared pan and smooth the top. Bake for about 30-35 minutes or until a toothpick inserted comes out clean. Let cool before removing from pan.

Enjoy this delightful lemon ricotta cake as is or dress it up with fruit toppings or whipped cream!

This recipe will not only satisfy your sweet tooth but also impress anyone who has the pleasure of enjoying it!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Prepare your baking pan with parchment paper and grease it to ensure a smooth release.

Add Your Touch

Feel free to add a hint of vanilla extract or almond extract for an extra flavor dimension. Zesting additional lemon can also enhance the cake’s brightness.

Storing & Reheating

Store your lemon ricotta cake in an airtight container at room temperature for up to three days. To reheat, simply warm it in the oven for a few minutes until it’s cozy.

Sharing my first attempt at this lemon ricotta cake still makes me smile; my friends devoured it and begged for the recipe!

FAQ

Can I use Greek yogurt instead of ricotta?

Yes, Greek yogurt can work well but may alter the texture slightly.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean when fully baked.

Can I freeze lemon ricotta cake?

Absolutely! Wrap it tightly and freeze for up to two months without losing flavor.

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Delightful Lemon Ricotta Cake

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• Author: Sofia
• Total Time: 50 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Indulge in this moist lemon ricotta cake, where zesty citrus meets creamy richness, perfect for any occasion or simply as a delightful treat.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup whole-milk ricotta cheese
• 3 large eggs
• ½ cup unsalted butter (melted)
• Zest and juice of 2 lemons

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat melted butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in ricotta cheese, lemon zest, and juice until fully combined.
5. Gently fold in the dry ingredients until just mixed; avoid overmixing.
6. Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Cool before serving and dust with powdered sugar if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 14g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: Enhance flavor with a splash of vanilla or almond extract. For an extra citrus kick, add more lemon zest to the batter. Store leftovers in an airtight container at room temperature for up to three days.