Lemon Ricotta Cake

This lemon ricotta cake has moist, fluffy texture and a light, creamy flavor from ricotta and fresh lemon. It's super easy to make and only takes a little powdered sugar to look beautiful!

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 479kcal

Author Kyleigh Sage

Equipment

Ingredients

Ricotta Cake

¾ cup unsalted butter room temperature
1 ¼ cups granulated sugar
2 tablespoons lemon zest
1 ½ cups whole milk ricotta cheese
2 large eggs room temperature
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon almond extract optional
1 ½ cups cake flour substitute all purpose flour
¼ cup almond flour substitute all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Topping

powdered sugar
whipped cream
fresh mint
lemon slices
fresh berries

US Customary - Metric

Instructions

Preheat the oven to 350°F and spray a 9 inch round cake pan with pan spray (you can also use a 9 inch springform pan instead).
Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat together the butter, sugar, and lemon zest until fully combined and fluffy.
Then add in the ricotta and mix in for at least 5 minutes (this helps make the cake fluffy)!
Next mix in the eggs, lemon juice, vanilla, and almond extract until fully incorporated.
Gently fold in the flour, almond flour, baking powder, baking soda, and salt until just combined. The batter will be thick.
Pour into your prepared cake pan.
Bake at 350°F for 45-55 minutes or until a cake tester comes out clean.
To remove from the pan, gently slide a butter knife around the edges. Then place a cooling rack on top the cake pan and invert. The pan should slide cleanly away.
Let the lemon ricotta cake cool completely. Then dust the top with powdered sugar. Serve with whipped cream, fresh mint, and fresh berries if desired!

Notes

Store the lemon ricotta cake in the fridge for up to 5 days!

Nutrition