Lemon Ricotta Cake

This lemon ricotta cake is a delicious, light dessert, not too sweet. Cake is soft and flavorful, just perfect for an afternoon tea or even to accompany morning coffee.

Course Dessert

Cuisine Mediterranean

Keyword lemon ricotta cake

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 332kcal

Author Sonila

Equipment

Ingredients

Cake Batter

4 eggs
1 cup sugar for a sweeter cake use 1.5 cups
1 tbsp vanilla extract
1 oz orange liqueur optional but adds so much flavor
1 stick butter about 113 grams
15 ozs ricotta preferably whole milk
1.5 lemons juice and zest
1.5 cups all purpose flour
1 tsp baking powder
0.5 tsp baking soda
pinch salt

Greasing the cake pan

1 tbsp butter or baking spray of your choice
1 tbsp powder sugar

Instructions

Mix dry ingredients and set them aside. I mix all purpose flour, baking powder, baking soda and pinch of salt. At the same time set oven to 350 degrees F so it can pre-heat while you prepare batter.
Add eggs in a glass mixing bowl. Use a handheld mixer to start whisking the eggs until creamy. Add sugar and continue mixing for about a minute or so.
Then slowly add vanilla extract and orange liqueur. Mix to incorporate. Add ricotta and continue mixing.
Add zest of 1 lemon and juice of about 1.5 lemons. Continue mixing.
Finally add the dry ingredients slowly. When the handheld mixer is slow to work, then use a spatula to incorporate everything.
Grease a springform pan (or feel free to use a bundt cake mold) and dust with powdered sugar. Pour cake batter on the pan, even the top with spatula.
Bake at 350 degrees F for about 45 minutes. If top is getting too dark, cover with aluminum foil. Cake is done baking when a toothpick inserted in the middle comes out clean.
Let cake cool before removing the springform collar. If you try to remove too fast, cake can break. Dust cake with powdered sugar when it is cold. Serve as desired with tea or coffee:). Enjoy!

Notes

Leftovers - First day I let cake stand covered in room temperature. If I need to store for longer (rarely happens because my family makes the cake disappear), then I place slices of cake in an airtight container for few days in the refrigerator.
Substitutions - I haven't tried this cake with gluten free flour or coconut/almond flours. But I have tried the cake with pizza flour on a day when I thought I had more ap flour available. Cake came out a lot softer but delicious too.

Nutrition