Lemon Ricotta Cake

Indulge in a burst of citrusy goodness with this delightful Lemon Ricotta Cake! 
Perfect for a cozy afternoon treat or a sweet ending to your day. Let the zesty flavors and creamy ricotta whisk you away to a world of pure bliss.


• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk ricotta cheese
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt


. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
. In a large bowl, cream together the softened butter and sugar until light and fluffy.
. Add the eggs one at a time, beating well after each addition. Mix in the ricotta cheese, lemon juice, lemon zest, and vanilla extract until well combined.
. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
. Pour the batter into the prepared cake pan and smooth the top with a spatula.
. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Indulge in the lusciousness of this Lemon Ricotta Cake and savor each bite of sunshine!

Leave a Comment