Lemon Ricotta Cake

Indulge in the refreshing flavors of this Lemon Ricotta Cake! This Italian classic is light, tender, and perfectly balanced with a hint of citrus. Thanks to the addition of creamy ricotta cheese, the cake boasts a soft, melt-in-your-mouth texture that isn’t overly sweet—perfect for any occasion.

Prep Time:

15 minutes

Cook Time:

50 minutes

Total Time:

1 hour 5 minutes

Servings:

8 slices

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Ingredients

For the Cake:

• 1 ⅔ cups granulated sugar
• 1 tablespoon lemon zest
• 12 tablespoons unsalted butter, softened to room temperature
• 15 ounces ricotta cheese
• 3 large eggs, room temperature
• 2 tablespoons lemon juice
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ cup powdered sugar, for dusting

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Instructions

1. Preheat and Prepare:
   Preheat your oven to 350°F. Grease a 9-inch springform pan with shortening or use a homemade cake release. Set aside.
2. Cream the Butter and Sugar:
   In a mixing bowl, combine the granulated sugar, lemon zest, and butter. Beat the mixture until it becomes light and fluffy.
3. Incorporate Ricotta:
   Add the ricotta cheese to the butter mixture and beat for 4-5 minutes until the mixture is light and airy.
4. Add Wet Ingredients:
   Mix in the eggs and lemon juice just until combined.
5. Mix Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until blended. Be careful not to overmix.
6. Bake the Cake:
   Spoon the batter into the prepared pan, smoothing the top with a spatula. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve:
   Allow the cake to cool in the pan on a wire rack. Once cooled to room temperature, remove the cake from the springform pan. Dust the top with powdered sugar before serving.

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Notes:

• Room Temperature Ingredients: Using room temperature butter, eggs, and ricotta helps ensure a smooth batter and prevents the cake from cracking.
• Storage Tips: Store the cake in an airtight container or covered with plastic wrap. It will keep at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• Freezing Instructions: To freeze, wrap the cooled cake tightly in plastic wrap, then in foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
• Serving Suggestions: This cake is delicious on its own, but you can elevate it by serving it with fresh whipped cream and berries.

Enjoy the simple yet luxurious flavors of this Lemon Ricotta Cake, a perfect treat for family gatherings, brunch, or a quiet moment with coffee or tea.