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Blueberries, lemons and powdered sugar top a lemon ricotta cake.
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Lemon Ricotta Cake Recipe

Enjoy a taste of Italy with this classic Lemon Ricotta Cake. This traditional recipe boasts a light, airy texture thanks to the ricotta, perfectly balanced by the sweet citrus notes of lemon.
Prep Time15 minutes
Cook Time1 hour
cooling time30 minutes
Course: Dessert
Cuisine: American, Italian
Servings: 12
Calories: 339kcal
Author: Kellie
Cost: $8

Equipment

  • 1 round cake pan

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

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.

Notes

Lemon Ricotta Cake will last up to 5 days at room temperature if covered in an airtight container.

Nutrition

Calories: 339kcal | Carbohydrates: 40g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 282mg | Potassium: 161mg | Fiber: 1g | Sugar: 26g | Vitamin A: 571IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 1mg