Description
A moist, tangy, and impossibly soft lemon cake made with ricotta cheese. This reliable brunch recipe bakes itself, requires simple ingredients, and features a bright citrus flavor with a tender, cloud-like texture.
Ingredients
Scale
- 2 cups (500g) whole-milk ricotta cheese, drained
- ½ cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated white sugar
- 4 large eggs, room temperature
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- Zest of 2 medium fresh lemons
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Optional: Powdered sugar for dusting
- Optional: Glaze (½ cup powdered sugar mixed with 1-2 tablespoons lemon juice)
- Optional: Fresh berries for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Drain the ricotta cheese in a fine-mesh sieve for 30 minutes (or overnight) to remove excess moisture. Press with a spoon if necessary.
- In a large bowl, beat the softened butter and sugar together on medium-high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract.
- Add the drained ricotta and lemon zest. Mix on low speed until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients in two batches using a spatula, stopping as soon as no flour streaks remain.
- Stir in the fresh lemon juice.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Ensure ricotta is thoroughly drained to prevent a dense cake. Do not overmix the batter once flour is added to maintain tenderness. Zest lemons before juicing. For best texture, serve at room temperature. Can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 8
Keywords: lemon ricotta cake, brunch recipe, fluffy cake, Italian dessert, make-ahead brunch, easy baking