lemon ricotta cake

A Lemon Ricotta Cake is a light, fluffy, and citrusy dessert that’s both refreshing and indulgent. The ricotta gives the cake a rich, moist texture while the lemon adds a bright, zesty flavor. Here’s a simple and delicious recipe for a Lemon Ricotta Cake:

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 cup ricotta cheese (whole milk or part-skim)

• Zest of 2 lemons

• 1/4 cup fresh lemon juice (about 1-2 lemons)

• 1 tsp vanilla extract

• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

   • Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Prepare the Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar:

   • In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.

4. Add the Eggs:

   • Add the eggs, one at a time, beating well after each addition. Make sure the mixture is smooth.

5. Add the Ricotta, Lemon, and Vanilla:

   • Stir in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until well combined.

6. Combine the Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Bake the Cake:

   • Pour the batter into the prepared cake pan and spread it out evenly.

   • Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.

8. Cool and Serve:

   • Let the cake cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

   • Once cooled, dust the top with powdered sugar (optional) and serve.

Tips:

• Ricotta Cheese: Make sure to drain the ricotta cheese if it’s too watery for a better cake texture.

• Lemon Flavor: If you love a more intense lemon flavor, you can add an extra tablespoon of lemon juice or a bit more zest.

• Toppings: This cake is lovely served with fresh berries or whipped cream for an extra touch of indulgence.

This Lemon Ricotta Cake is a perfect balance of sweetness, citrusy brightness, and a creamy, moist texture. It’s great for a spring or summer dessert, but delicious any time of year! Would you like any variations or extra tips?