This Lemon Ricotta Snack Cake is a delightful treat that comes together quickly. You’ll love this easy quick cake recipe, perfect for a light dessert or a pleasant snack. It’s wonderfully moist and bursting with fresh citrus flavor.
Key Ingredients & Substitutions:
- All-Purpose Flour: A gluten-free 1-to-1 baking flour blend can be used.
- Granulated Sugar: Coconut sugar or maple sugar can be substituted, though the texture might vary slightly.
- Ricotta Cheese: Whole milk ricotta is best for moisture; low-fat works but may result in a slightly drier cake.
- Lemons: Fresh lemon juice and zest are crucial; bottled juice isn’t recommended.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk ricotta cheese
- ¼ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 8
- Calories per serving: Approximately 320 calories
- Tools: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You can use an electric mixer or do this by hand.
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, ricotta cheese, milk, lemon juice, and lemon zest until just combined.
5. Mix Dry into Wet
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix, as this can make your quick cake tough.
6. Bake the Cake
Pour the batter into your prepared 8×8 inch baking pan and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Glaze (Optional)
While the cake cools slightly, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar.
8. Glaze and Serve
Once the cake has cooled for about 10-15 minutes, drizzle the lemon glaze evenly over the top. Allow the glaze to set slightly before slicing and serving this delicious quick cake.
Variation Ideas:
- Orange Zest: Swap lemon zest and juice for orange for an orange ricotta cake.
- Berry Burst: Fold in ½ cup of fresh blueberries or raspberries into the batter before baking.
- Almond Flavor: Add ½ teaspoon of almond extract along with the vanilla for a different flavor profile.
- Streusel Topping: Instead of glaze, sprinkle a simple streusel (flour, sugar, butter) over the batter before baking.
Storage Instructions:
Store leftover Lemon Ricotta Snack Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. This quick cake is best enjoyed fresh or at room temperature.
Frequently Asked Questions (FAQ):
Can I make this quick cake ahead of time?
Yes, you can bake this cake a day in advance. Store it in an airtight container at room temperature.
Why is my cake dry?
Overmixing the batter or overbaking can lead to a dry cake. Ensure you mix until just combined and check for doneness with a toothpick.
Can I use low-fat ricotta?
While you can, whole milk ricotta yields a more moist and tender quick cake. Low-fat ricotta might result in a slightly drier texture.
What kind of lemons should I use?
Fresh, ripe lemons are always best for both juice and zest to get the most vibrant flavor in your quick cake.
Can I freeze this snack cake?
Yes, you can freeze individual slices or the whole cake (unglazed is best). Wrap tightly in plastic wrap and then foil for up to 1 month. Thaw at room temperature.
Is this recipe good for beginners?
Absolutely! This is a very straightforward quick cake recipe, perfect for those new to baking.