Deliciously moist Lemon Ricotta Cake is the perfect balance of sweet and tart! It’s light and fluffy texture and sweet lemony flavour goes perfectly with coffee and tea!
I love ricotta cakes. Although you can’t really taste it, the ricotta adds a nice moistness to the cake. It also helps keep this cake light and tender. Delish, in my humble opinion!
I have a large container of ricotta in my fridge and what better way to put it to use than with this gorgeous cake?!
Lemony desserts are a weakness of mine. I love the blend of tartness and sweetness. Its a nice zingy flavour that is refreshing to eat! Thankfully, I chose a hubby who loves them as much as I do!
Simple steps to making the best Lemon Ricotta Cake
Making this cake is rather easy! Not much skill involved at all and most of the ingredients are likely in your fridge and pantry right now!
A stand mixer comes in handy here, but you can use a hand mixer if you don’t have one. To start, I mix my dry ingredients in a bowl (the flour, baking powder, and salt).
Then in my stand mixer, I cream together the butter, sugar and ricotta cheese. If your ricotta is very wet, drain the liquid as best as you can. If you don’t, your batter will be wetter and take longer to bake. This could cause your cake to burn on the outside while you wait for your center to set. No bueno!
After you have creamed together the butter, sugar and cheese, its time to add the eggs, vanilla extract, lemon juice, and lemon zest. Once those are incorporated, the flour mix goes in and you are ready to rock!
The batter is very thick and that is okay. The ricotta will add a lot of moisture in the end and so you don’t have to worry about a dry cake! Pour it into your loaf pan and bake it in the oven at 350F for about an hour.
At this point you will be eager to dig in to your cake. Fight the urge! Let it cool completely (I rest it on a cooling rack until it is totally cool).
Once the cake is cooled, you can make the lemon glaze. If you are an eager beaver and try to do this while the cake is still very warm, you risk melting the glaze and it disappearing into the cake. No bueno, again.
Hope you make and enjoy this beauty! I am currently eating a slice as I write this and thinking about going in for another soon!
You may also like:
Cranberry Orange Streusel Cake
Chocolate Zucchini Cake
Lemon Ricotta Cake
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 cup ricotta cheese strained if needed
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- zest of 1 lemon
- 1/2 cup icing sugar
- 1 tablespoon fresh lemon juice (or as much as needed to reach the right consistency)
- Preheat oven to 350F and line a loaf pan with parchment paper or grease generously with butter.
- Mix flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment, add the butter, sugar, and ricotta and cream together. Slowly add the eggs, vanilla, lemon zest and lemon juice, mixing to incorporate everything.
- Slowly add the flour mix on low speed until it is all incorporated. Remove the bowl from the stand mixer. Pour the batter into the loaf pan and bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean. Transfer onto a cooling rack and let cool completely.
- In a bowl, whisk the icing sugar and lemon juice together to create a glaze. Pour over the cake.
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You wrote: “Preheat oven to 350F and line a loaf pan with parchment paper or grease generously with butter. for 65 minutes ”
Grease for 65 minutes?????
Definitely don’t need to do that! Haha!