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–+ servings
Lemon Ricotta Cake

Lemon Ricotta Cake

A moist and fluffy Lemon Ricotta Cake, perfect for dessert lovers. This delightful cake features a refreshing lemon flavor and creamy ricotta texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Mediterranean
Servings 8 slices
Calories 420.4 kcal

Equipment

  • 9-inch springform pan
  • stand mixer or hand mixer
  • mixing bowls
  • Silicone spatula

Ingredients
  

Dry Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • ½ cup unsalted butter at room temperature, plus more for greasing the pan
  • ¼ cup extra virgin olive oil
  • 1 ½ cups granulated sugar
  • 2 lemons zested and juiced to make ¼ cup lemon juice
  • 3 large eggs at room temperature
  • 1 ½ cups ricotta cheese at room temperature
  • 1 teaspoon vanilla extract
  • powdered sugar for serving

Instructions
 

Preparation

  • Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom with parchment paper and grease it.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Beat the butter, olive oil, sugar, and lemon zest on medium speed until light and creamy, about 3 minutes.
  • Add the eggs one at a time, beating well and scraping the bowl between each addition.
  • Add the ricotta cheese and mix on low speed until fully combined.
  • Fold in half of the dry ingredients, then add lemon juice and vanilla, stirring gently. Add remaining dry ingredients and mix just until combined.
  • Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes until a toothpick comes out clean.
  • Let the cake cool in the pan on a wire rack for 20 minutes. Run a knife around the edges, release the spring, and remove the cake. Cool completely for about 1 hour.
  • Dust the top with powdered sugar, slice, and serve.

Notes

For best results, use room-temperature butter, eggs, and ricotta. Avoid overmixing the batter.

Nutrition

Serving: 1sliceCalories: 420.4kcalCarbohydrates: 50.2gProtein: 8.5gFat: 21gSaturated Fat: 10.1gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 8.2gTrans Fat: 0.4gCholesterol: 92.5mgSodium: 240.2mgPotassium: 88mgFiber: 0.7gSugar: 30.2gVitamin A: 521IUCalcium: 91.3mgIron: 1.6mg
Keyword baking, dessert, easy cake, Lemon Cake, Lemon Ricotta Cake, ricotta cake
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