This soft lemon ricotta cake offers a delightful twist on classic lemon cake recipes, boasting an incredibly moist texture and bright, tangy flavor. It’s surprisingly simple to make, perfect for sharing with friends or enjoying as a sweet treat.
Key Ingredients & Substitutions:
- Ricotta Cheese: Use whole milk ricotta for the best moisture and flavor. Low-fat ricotta can be used but may result in a slightly drier cake.
- Lemons: Fresh lemon zest and juice are crucial for vibrant lemon flavor. Bottled juice can be used in a pinch, but zest adds essential aromatic oils.
- All-Purpose Flour: Standard all-purpose flour works perfectly. A gluten-free 1:1 baking blend can be substituted for a gluten-free option.
- Granulated Sugar: Sweetens the cake and contributes to its tender crumb.
- Eggs: Provide structure and richness.
Ingredients:
For the Cake:
- 1 ½ cups (300g) granulated sugar
- Zest of 2 large lemons
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups (340g) whole milk ricotta cheese
- ½ cup (113g) unsalted butter, melted and cooled
- 3 large eggs
- ¼ cup (60ml) fresh lemon juice
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Servings: 8-10
- Tools Needed: 9-inch springform pan, mixing bowls, whisk, rubber spatula
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, or line the bottom with parchment paper. This prevents sticking and ensures easy removal of your lemon cake.
2. Infuse the Sugar with Lemon
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips for about 1 minute. This releases the lemon oils, infusing the sugar with intense citrus flavor for your lemon ricotta cake.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This ensures all your dry ingredients are evenly distributed, leading to a consistent cake texture.
4. Mix Wet Ingredients
To the lemon-infused sugar, add the ricotta cheese, melted butter, eggs, and lemon juice. Whisk everything together until well combined and smooth. This creates the rich base for your delicious lemon cake.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a tough lemon ricotta cake.
6. Bake the Cake
Pour the batter into your prepared springform pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
7. Cool and Glaze
Let the cake cool in the pan on a wire rack for 10 minutes before releasing the springform sides. Allow it to cool completely before glazing. To make the optional glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled lemon cake.
Variation Ideas:
- Blueberry Lemon Ricotta Cake: Fold 1 cup of fresh or frozen blueberries into the batter before baking.
- Almond Ricotta Cake: Add ½ teaspoon of almond extract to the batter for a nutty flavor profile.
- Poppy Seed Lemon Cake: Mix 2 tablespoons of poppy seeds into the dry ingredients for a subtle crunch.
- Orange Ricotta Cake: Substitute orange zest and juice for lemon zest and juice.
Storage Instructions:
Store your soft lemon ricotta cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can also freeze individual slices, wrapped well, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use low-fat ricotta cheese?
A: Yes, you can use low-fat ricotta, but the cake might be slightly less moist and rich.
Q: Why is my lemon ricotta cake dense?
A: Overmixing the batter can lead to a dense cake. Mix only until the ingredients are just combined.
Q: Can I make this cake in a different pan?
A: A 9×13 inch baking pan can work, but baking time will vary. Start checking for doneness at 35 minutes.
Q: How do I know when the cake is fully baked?
A: Insert a wooden skewer or toothpick into the center; if it comes out clean, your lemon cake is done.
Q: Can I prepare the batter ahead of time?
A: It’s best to bake this lemon ricotta cake immediately after mixing the batter for the best texture and rise.
Q: What if I don’t have fresh lemons for the glaze?
A: You can use bottled lemon juice for the glaze, but fresh juice will provide a brighter flavor.