This Lemon Ricotta Cake is a dream come true for anyone craving a truly soft cake recipe. It’s incredibly moist, bursting with bright lemon flavor, and surprisingly simple to bake, making it a perfect addition to your collection of soft cake recipes. You’ll love how this tender cake melts in your mouth with every bite.
Key Ingredients & Substitutions:
- Ricotta Cheese: Use whole milk ricotta for the best texture and flavor. Low-fat ricotta can work but may result in a slightly drier cake.
- Lemons: Fresh lemon zest and juice are crucial. Bottled juice won’t provide the same vibrant flavor.
- All-Purpose Flour: A staple in many soft cake recipes.
- Granulated Sugar: Sweetens the cake and aids in browning.
Ingredients:
For the Cake:
- 1½ cups (300g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 3 large eggs
- 15 ounces (425g) whole milk ricotta cheese
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1½ teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Glaze (Optional):
- 1 cup (120g) confectioners’ sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (without glaze)
- Tools Needed: 9-inch springform pan, electric mixer, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan, ensuring it’s ready for your soft cake recipe. This step prevents sticking and ensures easy removal.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer works best here to incorporate air, which is essential for a tender, soft cake.
3. Add Eggs and Ricotta
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the ricotta cheese, lemon zest, lemon juice, and vanilla extract until just combined. Don’t overmix at this stage; you want to maintain the ricotta’s creamy texture.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures all the leavening agents are evenly distributed throughout your soft cake batter.
5. Gently Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake, and you want a truly soft cake.
6. Bake the Cake
Pour the batter into your prepared springform pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and the cake should be firm to the touch.
7. Cool and Glaze
Let the cake cool in the pan for 10-15 minutes before carefully removing the sides of the springform pan. Transfer it to a wire rack to cool completely. If using, whisk together confectioners’ sugar and lemon juice for the glaze and drizzle over the cooled cake.
Variation Ideas:
- Berry Burst: Fold in 1 cup of fresh blueberries or raspberries into the batter before baking for a fruity twist.
- Almond Essence: Add ½ teaspoon of almond extract to the batter along with the vanilla for a nutty aroma.
- Orange Ricotta Cake: Substitute lemon zest and juice with orange zest and juice for a different citrus flavor.
Storage Instructions:
Store your Lemon Ricotta Cake at room temperature, covered, for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 1 month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use low-fat ricotta cheese?
A: You can, but whole milk ricotta provides the best moisture and flavor for this soft cake recipe.
Q: Why did my cake sink in the middle?
A: This can happen from opening the oven door too early, overmixing the batter, or underbaking.
Q: Can I make this cake in a different pan size?
A: A 9×13 inch baking pan can work, but baking time will vary. Monitor for doneness with a skewer.
Q: How do I know when the cake is fully cooked?
A: A wooden skewer or toothpick inserted into the center of the cake should come out clean.
Q: Can I make this cake ahead of time?
A: Yes, this soft cake can be made a day in advance and stored as instructed. The flavors often deepen overnight.
Q: Is this a good recipe for beginners?
A: Absolutely! This Lemon Ricotta Cake is one of those forgiving soft cake recipes that’s perfect for new bakers.