The Best Lemon Ricotta Cake Ever 🍋✨


 

For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 ½ tsp baking powder

  • ½ tsp salt

  • ¾ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 cup whole-milk ricotta

  • 3 tbsp lemon zest *(from 2-3 lemons)*

  • 3 tbsp fresh lemon juice

  • 1 tsp vanilla extract

For the Glaze:

  • 1 cup powdered sugar

  • 2-3 tbsp lemon juice

  • 1 tsp lemon zest

(Optional: Dust with powdered sugar or top with berries!)

Step-by-Step Instructions

1. Prep & Mix Dry Ingredients

  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

  • Whisk flour, baking powder, and salt in a bowl.

2. Cream Butter & Sugar

  • Beat butter and sugar until fluffy (~3 mins).

  • Add eggs one at a time, then mix in ricotta, lemon zest, lemon juice, and vanilla.

3. Combine & Bake

  • Gently fold in dry ingredients until just combined.

  • Pour into pan and bake 45-55 mins, until a toothpick comes out clean.

  • Cool 15 mins in pan, then transfer to a rack.

4. Glaze & Serve

  • Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.

Pro Tips for the Perfect Cake

🍋 Extra lemony? Add 1 tsp lemon extract to the batter.
🧈 Room temp ingredients – Ensures a smooth, even texture.
🍰 Flour swap? Use cake flour for an even lighter crumb.
❄️ Storage – Keep covered at room temp for 3 days or refrigerate for 5 days.

Serving Suggestions

☕ With Tea or Coffee – A match made in heaven!
🍓 Berry Bliss – Top with fresh raspberries or blueberries.
🍦 À la Mode – Serve with vanilla ice cream or whipped cream.

Final Thoughts

This Lemon Ricotta Cake is sunshine in dessert form—bright, tender, and impossible to resist. Will you make it for a special occasion or just because? Let us know in the comments!

;