Lemon Ricotta Cake (Edit recipe)

This lemon ricotta cake is made from scratch and has the best moist and fluffy texture. With a hint of lemon, this delicate cake make the best light dessert.

20 minutes

55 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	323
Fat:	17 g
Carbohydrates:	36 g
Protein:	11 g
Cholesterol:	47 g
Sodium:	131 mg
Fiber:	1 g
Sugars:	21 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 12

Ingredients

15 oz Ricotta, whole milk
0.75 cup Unsalted Butter, room temperature
1.333 cup Granulated White Sugar
3 whole Eggs, large
1 whole Lemon, juice and zest
1.5 cup All Purpose Flour
1 tsp Baking Powder
0.5 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350˚ and grease a 9" springform pan with butter or baking spray.
Using cheesecloth wrapped around the ricotta, squeeze out as much excess moisture as possible.
In a large mixing bowl, add softened butter and sugar and cream together using a hand mixer or stand mixer on medium speed for about 1 minute until combined and fluffy.
Add strained ricotta cheese and mix for an additional 2-3 minutes until light and fluffy.
With the mixer running, add the eggs one at a time, mixing until each egg is combined. Add lemon juice and lemon zest and mix until combined.
Sift the flour, baking powder and salt directly into the batter and then mix on low until the dry ingredients are just combined.
Pour the batter into the prepared cake pan and smooth out the top, using a spatula or knife. Bake the cake in the preheated oven for 45-55 minutes until a toothpick comes out clean when inserted into the middle.
Let the cake cool for 15 minutes and then remove the outside collar from the springform pan. Allow the cake to finish cooling before serving.
Garnish with a dusting of powdered sugar and fresh lemon slices, if desired.

Notes

Orange - Substitute orange juice and zest for the lemon juice and zest.
Toppings - Try fresh berries, whipped cream, lemon flavored frosting or candied lemon peel as alternative toppings.
Storage - Keep in airtight container at room temperature for 2-3 days. It can be stored in the refrigerator to preserve the freshness longer, however, it will have a more dense texture. Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 2 months, if desired. Frozen cake can be thawed at room temperature before serving.