Lemon Ricotta Cake
Skip the boxed mixes, this cake is just as simple!
you're making mealtime meaningful.
Need an easy cake for a celebration but bored with the store-bought cake mixes? This easy Lemon Ricotta Cake has you covered. With just a few easy-to-find ingredients and about 5 minutes of measuring and mixing you can have this cake in the oven in a flash!
What Ingredients Do You Need for Lemon Ricotta Cake?
No surprises here – just a few grocery store staples:
- All Purpose Flour
- Sugar
- Baking Powder
- Kosher Salt
- Lemon
- Eggs
- Ricotta Cheese
- Vanilla Extract
- Butter
How do you Make Lemon Ricotta Cake?
Start off by preheating your oven to 350 degrees and greasing up a 9″ springform pan with pan spray (or use butter for tastier results!). In a bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the ricotta, eggs, vanilla, and lemon zest and whisk until smooth. Add the wet mixture to the dry mixture along with the melted butter and mix until just combined. Pour the batter into the prepared springform pan and place onto a sheet tray.
Bake on the middle rack of the oven for 45-55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow to cook for 10 minutes before removing from the pan, then transfer to a cooling rack and allow to cool to room temperature before slicing.
Powdered sugar is a nice touch, but some whipped cream would really elevate this cake to another level!
Lemon Ricotta Cake
Yield(s): Serves 8-10
5m prep time
50m cook time
50m inactive
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon zest
- 3 eggs
- 1 1/2 cup ricotta cheese, whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, melted
Preparation
- Preheat the oven to 350 degrees and prepare a 9 inch springform pan with cooking spray or butter.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine ricotta, eggs, vanilla, and lemon zest and whisk until smooth.
- Add the wet mixture to the dry along with the melted butter and mix until just combined.
- Pour the batter into the prepared pan, then place it on a sheet tray.
- Bake on the middle rack of the oven for 45-55 minutes or until a cake tester comes out clean.
- Allow to cool for 10 minutes before removing from the pan, then transfer to a cooling rack and allow to cool completely before slicing.