Craving a simple, bright dessert? This Lemon Ricotta Snacking Cake is a one bowl cake recipe that delivers big flavor with minimal fuss. You’ll love how easy it is to whip up this moist, citrusy treat perfect for any time of day.
Key Ingredients & Substitutions:
- Ricotta Cheese: Use whole milk ricotta for the best texture. If you don’t have ricotta, sour cream or plain Greek yogurt can work in a pinch for moisture, though the texture will be different.
- Lemons: Fresh lemon zest and juice are essential. Bottled lemon juice isn’t recommended here.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used for a gluten-free option.
- Sugar: Granulated sugar is perfect; brown sugar will change the flavor profile.
Ingredients:
Cake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk ricotta cheese
- ½ cup milk (any kind)
- ¼ cup vegetable oil
- 1 large egg
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 tablespoons fresh lemon juice
Optional Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools: 8×8 inch baking pan, large mixing bowl, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper for easy removal. This ensures your one bowl cake recipe bakes perfectly.
2. Combine Dry Ingredients
In your large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for an even bake. This sets the foundation for your delicious one bowl cake.
3. Mix Wet Ingredients
Add the ricotta cheese, milk, vegetable oil, egg, lemon zest, and lemon juice to the dry ingredients in the same bowl. This is where the “one bowl cake recipes” magic truly happens.
4. Mix Until Just Combined
Gently fold the wet and dry ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are perfectly fine.
5. Bake the Cake
Pour the batter into your prepared 8×8 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Your kitchen will smell amazing as this one bowl cake bakes.
6. Prepare the Glaze (Optional)
While the cake cools, whisk together the powdered sugar and 1 tablespoon of lemon juice in a small bowl. Add more lemon juice a teaspoon at a time until you reach your desired consistency. You want a pourable but not too thin glaze for your one bowl cake.
7. Cool and Serve
Let the cake cool in the pan for at least 15 minutes before drizzling with the optional glaze. Once cooled, slice and enjoy your delightful Lemon Ricotta Snacking Cake.
Variation Ideas:
- Blueberry Lemon: Fold in ½ cup of fresh blueberries with the wet ingredients for a burst of fruit flavor.
- Almond Extract: Add ½ teaspoon of almond extract to the batter for a subtle nutty note.
- Poppy Seeds: Mix in 1 tablespoon of poppy seeds for a classic lemon-poppy seed twist.
Storage Instructions:
Store your Lemon Ricotta Snacking Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If you’ve added a glaze, refrigerate to keep it fresh.
Frequently Asked Questions (FAQ):
- Can you use low-fat ricotta? Yes, you can, but whole milk ricotta provides a richer flavor and moister texture for this one bowl cake recipe.
- Do you need to zest the lemon? Absolutely! The zest contains flavorful oils that give the cake its vibrant lemon taste. Don’t skip it.
- Can you freeze this cake? Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature.
- What kind of oil is best? A neutral oil like vegetable oil, canola oil, or light olive oil works best so it doesn’t overpower the lemon flavor.
- Is this a very sweet cake? This is a snacking cake, so it’s moderately sweet, designed for a lighter treat. The lemon balances the sweetness nicely.
- Can you make this in a different size pan? You can use a 9-inch round pan, but the baking time might be slightly shorter. Keep an eye on it and test for doneness.