Description
This Easy Lemon Ricotta Cake is moist, lemony, and made with creamy ricotta for a bakery-quality texture—perfect for brunch, dessert, or tea time.
Ingredients
Cake:
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1½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup ricotta cheese
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½ cup whole milk
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Zest of 1 lemon
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¼ cup fresh lemon juice
Optional Glaze:
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1 cup powdered sugar
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2 tbsp lemon juice
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Zest of ½ lemon
Instructions
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Preheat oven to 350°F. Grease a 9-inch cake pan.
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Mix flour, baking powder, and salt. Set aside.
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Cream butter and sugar. Add eggs, vanilla, ricotta, lemon zest & juice.
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Stir in milk. Add dry ingredients. Mix until just combined.
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Pour into pan and bake 40–45 min.
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Cool and glaze if desired.
Notes
Use whole milk ricotta for best texture. Glaze adds brightness but is optional. Can be made in advance and frozen.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired