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Ricotta Cake With Lemon

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Ricotta Cake with Lemon is a light, moist, and delicately tangy dessert made with creamy ricotta cheese and fresh lemon zest. With its simple ingredients and elegant flavor, this cake is perfect for spring and summer gatherings, brunch, or a refreshing after-dinner treat.

Ingredients

  • 1 1/2 cups whole milk ricotta cheese
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tbsp lemon zest (from 1–2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (melted and cooled) or 1/2 cup olive oil
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, mix the ricotta and sugar until smooth and creamy.
  3. Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Stir in melted butter or olive oil until incorporated—do not overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden.
  8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  9. Dust with powdered sugar before serving, if desired.

Notes

  • Drain ricotta for 30 minutes if it’s very wet to avoid excess moisture.
  • Serve with whipped cream, fresh berries, or lemon curd.
  • Add blueberries or raspberries to the batter for a fruity variation.
  • A lemon glaze (powdered sugar + lemon juice) is a great alternative to powdered sugar.

Nutrition

Find it online: https://thefamilycooking.com/ricotta-cake-with-lemon/