For an extra burst of flavor, brush the cooled cake with a simple lemon syrup made from equal parts lemon juice and sugar, heated until the sugar dissolves. Ensure your butter and ricotta cheese are at room temperature for a smoother batter. To prevent the top from browning too quickly, tent the cake with foil during the last 15 minutes of baking.
Lemon-Ricotta Dessert Cake
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS45
Delight in this exquisitely simple Lemon-Ricotta Dessert Cake, a symphony of citrus and creamy textures. Perfect for spontaneous gatherings or a comforting treat, this cake boasts a tender crumb and a vibrant lemon zest that will brighten any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol110 mg
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Fiber1 g
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Protein8 g
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Saturated Fat9 g
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Sodium269 mg
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Sugar20 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325°F (165°C). Grease an 8-inch springform pan with butter and line the bottom with parchment paper. (5 minutes)
02
StepIn a medium bowl, whisk together the cake flour and baking powder until well combined. (3 minutes)
03
StepIn a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Add the vanilla extract and beat for another minute. (5 minutes)
04
StepAdd the eggs, one at a time, beating well after each addition. Gradually add the flour mixture to the butter mixture, mixing until just combined. (7 minutes)
05
StepIncorporate the ricotta cheese, lemon zest, and lemon juice into the batter, beating on medium speed for 2 minutes. Gently fold in the milk until just combined, being careful not to overmix. (5 minutes)
06
StepPour the batter into the prepared springform pan and spread evenly. (2 minutes)
07
StepBake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. (45-50 minutes)
08
StepLet the cake cool completely in the pan before releasing the sides of the springform pan. Serve at room temperature. (60 minutes)
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Quinn Schuppe
May 4, 2025This recipe is a keeper! It's so simple and the results are fantastic.
Avery Harris
Apr 18, 2025This cake was so easy to make and tasted amazing! The lemon flavor was perfect, not too overpowering.
Jayce Gerhold
Mar 21, 2025I doubled the recipe and made it in a 9x13 inch pan for a potluck. It was a huge hit!
Darien Von
Mar 2, 2025I had trouble with the cake sticking to the pan, even with parchment paper. Next time, I'll grease and flour the sides as well.
Victor Hilpert
Mar 1, 2025I added a little bit of almond extract along with the vanilla, and it was delicious!
Alexandrine Homenick
Jan 24, 2025I thought the cake was a little dry. Maybe I overbaked it, or perhaps I'll try adding a little more milk next time.
Brielle Rowe
Jan 7, 2025My family loved this cake! It's become a new favorite.
Major Swift
Dec 14, 2024This recipe is fantastic! It's light, flavorful, and perfect for a spring dessert.