Lemon Ricotta Cake

Bright, moist, and irresistibly tender, this Lemon Ricotta Cake is an easy dessert bursting with fresh citrus flavor. Perfect for brunch, holidays, or everyday baking.

Course Dessert

Cuisine American, Italian

Keyword cake, lemon, ricotta

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 326kcal

Ingredients

1 ¾ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
Zest of 2 lemons
3 large eggs
1 cup ricotta cheese
½ cup vegetable oil
¼ cup milk
2 tbsp fresh lemon juice
1 tsp vanilla extract

Confectioner’s sugar, for dusting (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan, and/or line it with parchment paper.
Stir the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Whisk the sugar and lemon zest together in a large bowl, working the zest into the sugar to release oils, then whisk in the eggs until smooth.
Stir in the ricotta, oil, milk, lemon juice, and vanilla until well combined.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Transfer the batter into the prepared pan in a smooth, even layer.
Bake for 45–50 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake with your finger. If it springs back, the cake is done.
Cool in the pan for 10 minutes, then flip it out onto a wire rack to cool completely.

Dust with confectioner’s sugar before serving to decorate, as desired.

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