Lemon Ricotta Cake

This Lemon Ricotta Cake is my go-to quick-and-easy springtime dessert. It’s a simple recipe that delivers a light, fluffy, moist cake that is full of lemon flavor. Because it’s so easy to make, it’s the perfect last-minute dessert idea if you are pressed for time.

For more lemon dessert ideas, try my Lemon Curd Tart, Lemon Blueberry Bundt Cake, Lemon Pound Cake, or Lemon Poppyseed Cake recipes.

Ingredients:

• Butter: Outside the U.S.A., use unsalted butter; in the States, I prefer salted Land O’Lakes butter because I find it has the best flavor for baking.
• Sugar: White granulated sugar provides the best light, fluffy texture for this cake. Coarse sugars won’t have the same effect.
• Eggs: I use large eggs at room temperature. Room temperature eggs will incorporate better into the butter. If you forget to take the eggs out of the refrigerator, you can bring them to room temperature by placing them in a bowl of warm water for 5 minutes.
• Vanilla Extract: Pure vanilla extract delivers the best flavor; avoid anything labeled “imitation vanilla.”
• Lemon Zest: This cake calls for 2 tablespoons of lemon zest, which typically requires 3 medium-sized lemons. Look for lemons with textured skin; they will be easier to zest than those with a smooth surface.
• Lemon Juice: Use only fresh lemon juice from zested lemons for the best flavor.
• Whole Milk Ricotta Cheese: Ricotta cheese makes cakes extra light, fluffy, and moist! You don’t need to use much to make a difference. This recipe calls for 3/4 cup. But strain it first to release the moisture, or it will make your batter too runny. You can do this in the refrigerator overnight, the day before you plan to make the cake. Ricotta cheese has the same effect on pancakes! You can use up any leftover ricotta cheese in my delicious Lemon Ricotta Pancakes with Raspberry Sauce or my Cannoli Cream Recipe.
• Cake Flour: This is really an “extra credit” move, for the lightest, fluffiest cake. But if all-purpose flour is all you have, you can use that too; just sift the dry ingredients together first.
• Baking Powder: For a lovely lift to the cake.
• Salt: I prefer kosher salt in baking for the best flavor.
• Sliced Raw Almonds: Sprinkled on top before baking, they add a lovely crunch and additional texture to the cake.
• Powdered Sugar: Just a dusting before serving adds a pretty finish.
• Heavy Cream: For the homemade whipped cream. Since this cake is so light, serving it with a dollop of whipped cream is a fantastic addition!

Step#1: Cream the Butter and Sugar

• In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar on medium speed until a crumbly paste forms.
• I prefer using an electric mixer to beat additional air into the batter, which also helps contribute to the cake’s lovely texture.
• I’ve tried this cake both ways: creaming the butter and using melted butter, and the melted butter is WAY better! It creates an even fluffier cake. So it’s worth the extra step to melt the butter.

Step#2: Add the Eggs

• Add the eggs one at a time, scraping down the sides of the bowl in between each addition.
• Room-temperature eggs work best, as they incorporate more easily with the butter. If you have forgotten to take the eggs out of the refrigerator, you can bring them up to temperature by placing them in a bowl of warm water for at least 5 minutes.
• After all the eggs are mixed in, the mixture will become pale yellow and smooth.

Step#4: Add the Vanilla and Lemon

• Add the pure vanilla extract, lemon zest, and juice.
• Even though the cake’s predominant flavor is lemon, the vanilla extract is key to adding depth of flavor and a touch more sweetness.
• Beat in the ricotta cheese until combined.
• Then whisk the dry ingredients together. If using all-purpose flour instead of cake flour, sift the ingredients together before using. This will help keep the cake’s texture light and fluffy.

Step#4: Add Dry Ingredients

• Add the dry ingredients to the wet ingredients, a third at a time, mixing until just combined. But don’t overmix or you’ll have a tough cake.
• Transfer the batter to the prepared 9-inch cheesecake pan lined with parchment paper, cut to fit. This will keep the texture at the bottom of the cake nice and soft. I prefer a cheesecake pan over round cake pans, because it’s easier to release the cake once it’s baked. Especially since the cake’s texture is so delicate, the less it’s handled, the better.
• Then sprinkle the almonds evenly over the top.
• Smooth the batter out to an even layer with a spatula.
• Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean.

Step #5: Cool and Dust with Sugar

• Let the cake cool on a wire rack for at least 30 minutes to an hour.
• Then release the springform pan’s spring and remove the outer ring. Transfer the cake to a cake stand.
• Dust with powdered sugar and keep it lightly tented with foil at room temperature until ready to serve.
• This cake is best enjoyed the day it is made. Serve with a dollop of whipped cream, and add a few fresh berries too!
• But if you want another slice the next day, pop it in the microwave for 5-7 seconds to “freshen it up,” and the texture will go back to “light and fluffy”.