Lemon Ricotta Cake
A delightful dessert that combines tangy lemon flavors with creamy ricotta for a light and refreshing cake, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups cake flour This fine flour ensures a light and tender crumb.
- 2 teaspoons baking powder Helps the cake rise.
- 0.5 teaspoon salt Enhances flavors.
- 0.5 cups unsalted butter (room temperature) Adds richness.
- 1 cup granulated sugar Sweetens the cake.
- 2 medium lemons (zest) Infuses the cake with intense citrus aroma.
- 3 large eggs (room temperature) Essential for moisture.
- 1 cup ricotta cheese Contributes moist texture.
- 0.25 cups freshly squeezed lemon juice Provides brightness.
- 1 teaspoon vanilla extract Adds warmth to flavor.
For the Glaze
- 1 cup powdered sugar Sweetens and thickens the glaze.
- 1 tablespoon lemon zest Brightens the glaze.
- 2 tablespoons lemon juice Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the cake flour, baking powder, and salt until well combined; set aside.
- Cream together the unsalted butter and granulated sugar in a mixing bowl until light and fluffy, about 3–5 minutes.
- Add the eggs one by one, mixing well after each addition.
- Gently mix in the ricotta cheese, lemon juice, and lemon zest.
- Slowly incorporate the dry ingredients into the wet mixture until just blended, avoiding overmixing.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake for approximately 55 minutes or until a toothpick inserted comes out clean.
Glaze Preparation
- While the cake cools, whisk together powdered sugar, lemon zest, and lemon juice until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
Notes
Ensure butter and eggs are at room temperature for smooth batter. Avoid overmixing for a light texture.