Enjoy a delightful slice of Lemon Ricotta Cake, a beautifully moist and tender dessert that brings together the tangy flavor of lemon with the creamy richness of ricotta cheese. This cake is light and refreshing, making it a perfect treat for any occasion. With a delicate crumb and a burst of citrusy goodness, it’s a dessert that will brighten up your day.
Why You’ll Love This: This Lemon Ricotta Cake is loved for its perfect balance of flavors and textures. The lemon zest and juice add a vibrant, tangy note, while the ricotta cheese ensures a moist, tender crumb that melts in your mouth. It’s an easy-to-make cake that doesn’t skimp on flavor, making it a great choice for both novice and experienced bakers alike. The simplicity of the ingredients allows the fresh lemon and rich ricotta to shine, creating a dessert that’s both elegant and comforting.
Perfect Occasion: This cake is perfect for a variety of occasions. Serve it at brunches, afternoon teas, or as a refreshing dessert after dinner. It’s also great for special celebrations like birthdays, holidays, or any time you want to impress guests with a homemade treat. Its light and zesty flavor makes it especially suitable for spring and summer gatherings.
Decoration Tips: For a beautiful presentation, dust the cooled cake with powdered sugar. You can also add a few thin slices of lemon or a sprinkle of lemon zest on top for extra color and flavor. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. Fresh berries or a sprig of mint can also add a nice visual and flavor contrast.
Ingredients:
- 200g all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 200g granulated sugar
- 150g unsalted butter, room temperature
- 1 1/2 tbsp lemon zest
- 3 eggs
- 250g ricotta cheese
- 1 tbsp lemon juice
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy.
- Add Eggs:
- Add the eggs to the butter mixture, one at a time, beating well after each addition.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate Ricotta:
- Fold in the ricotta cheese until evenly distributed throughout the batter.
- Add Lemon Juice:
- Stir in the lemon juice, being careful not to overmix.
- Prepare for Baking:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve:
- Once cooled, dust the cake with powdered sugar. Slice and enjoy!
Enjoy this Lemon Ricotta Cake, a delightful treat that combines the tangy brightness of lemon with the creamy richness of ricotta for a perfect dessert experience!
