Lemon Ricotta Cake
This lemon ricotta cake is tender, bright, and gently creamy, with lemon zest and ricotta keeping every slice moist.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup ricotta cheese whole-milk preferred
- 3/4 cup granulated sugar
- 3 large eggs
- 1 lemon lemon zest and juice zested and juiced
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
Instructions
Instructions
- Heat the oven to 350°F and grease a 9-inch round cake pan; line the base with parchment.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Whisk ricotta, sugar, eggs, lemon zest, lemon juice, melted butter, and vanilla in a large bowl until smooth.
- Fold the dry ingredients into the ricotta mixture just until no dry streaks remain.
- Spread the batter in the pan and bake for 40 to 45 minutes, until golden and a tester comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a rack and cool completely before slicing.
Notes
Dust with powdered sugar before serving if desired.