Lemon Ricotta Cake
Nothing quite says summer like Lemon Ricotta Cake! Unbelievably moist, soft cake is made vibrant with the perfect amount of fresh lemon juice and zest. It’s so easy to make from scratch with a handful of baking staples and fail-proof steps!
Lemon Ricotta Cake
When it comes to the classic lemon and ricotta combo, I’m not new to this – I’m true to this. As soon as the thermostat reads anything above 70°F outside, I’m making all of my favorite recipes like Lemon Ricotta Pancakes and Lemon Ricotta Pasta. And now, I’m baking this easy lemon ricotta cake! When I say easy I really do mean it. This recipe is delightfully hassle-free.
You may be wondering… why add ricotta to cake batter? For one big reason – the consistency. Ricotta gives the cake an incredibly moist, soft consistency that can’t be replicated by any other ingredient! I also find that the subtle lemony flavor of ricotta greatly compliments the fresh lemon juice and zest that’s also present in the cake batter.
Lemon ricotta cake is wonderfully simple. When I present it to friends and family, I like to top it off with some powdered sugar and berries just like you see pictured to give it a little extra flair. I love rustic recipes like this one that don’t require a ton of bells and whistles to make an impact. So far, just about everyone who’s tried this cake has asked for a second slice!
How to Make Lemon Ricotta Cake
This quick and easy lemon ricotta cake recipe comes together with just a few quick steps! For more details about the process, scroll down to the recipe card at the bottom of the page.
- Prepare. Preheat the oven to 325°F and coat a 9 inch round pan or springform pan with cooking spray. Once coated, dust it lightly with flour.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a bowl and set aside.
- Beat the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, brown sugar, butter and lemon zest together on medium speed until combined. Increase the speed to medium high and beat until fluffy. Stop and scrape the sides of the bowl halfway though.
- Add the remaining ingredients. Lower the speed to medium low and add the eggs one at a time. Mix between each addition. Stir in lemon juice and ricotta. Increase the speed to medium and beat until incorporated. Reduce the speed to low and gradually add the flour until combined, then beat on medium speed until totally smooth.
- Bake. Pour the batter into the prepared pan. Place the pan on the counter and make sure the batter is totally level. Bake for 1 hour or until a toothpick inserted into the center comes out almost clean with a few crumbs.
- Cool. Place the cake pan on a wire rack and allow it to cool for a full hour. Then, invert the cake onto a platter and allow it to cool completely.
- Enjoy! Add your favorite toppings (like powdered sugar and berries) and serve.
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We love this 9-inch Springform Pan for all our cheesecake (and round cake) recipes! It’s leakproof and nonstick making cake release easy and stress-free.
Tips for the Best Lemon Ricotta Cake
Get the very best results with these quick tips and tricks:
- Consider using homemade ricotta cheese for the best flavor and consistency.
- Don’t dunk your measuring cup straight into the bag of flour! That causes the flour to really get packed in there. Packed flour = too much flour. Instead, use a spoon to add the flour to the measuring cup. Also, make sure you’re using cake flour.
- Make sure your bundt pan is well coated! Get in every single little nook and cranny. Bundt pans are notorious for sticking to the cake if not properly prepared.
- Freshly squeezed lemon juice is essential for the best flavor and acidity! Do not use bottled lemon juice.
Storing
Once your lemon ricotta cake has fully cooled to room temperature, you can store it in an airtight container at room temperature for 3-4 days.
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Get the Recipe: Lemon Ricotta Cake Recipe
Ingredients
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 12 tablespoons butter, softened
- 2 lemons, zest and juice
- 1 tablespoon lemon juice
- 3 large eggs, room temperature
- 15 ounces whole milk ricotta cheese, homemade or store-bough
- Powdered sugar, optional
Equipment
- 1 round cake pan
Instructions
- Preheat oven to 325˚F.
- Coat a 9 inch round cake pan or springform pan with cooking spray and dust lightly with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, brown sugar, butter and lemon zest. Beat on medium speed until well combined, approximately 1 minute. Turn the speed to medium high and beat until fluffy, approximately 3 minutes. (Be sure to stop and scrape the sides of the bowl a few times while mixing.)
- Reduce the speed to medium low and add the eggs, one at a time being sure to mix well between each addition.
- Stir in the lemon juice and ricotta. Increase the speed to medium and beat until well incorporated, approximately 1 minute.
- Turn the mixer to low and slowly add the flour. Once combined, increase to medium and beat until smooth.
- Transfer the batter to the cake pan and tap on the counter to level the batter.
- Bake the cake in the oven until golden brown, approximately 60 minutes, and a toothpick comes out clean when inserted into the center.
- Transfer the cake pan to a wire rack to cool for 30 minutes. Invert the cake onto a platter and cool the cake completely.
- Sift the powdered sugar over the cake and serve.