March 23, 2023

Lemon Ricotta Cake

This cake is an easy cake for a dinner party. In the winter, top it with some whipped cream. In the Spring, opt for a Rhubarb compote, and in the Summer, go straight-up berries.

Lemon Ricotta Cake

Lemon Ricotta Cake

Yield: 8-10 pieces

Serve this with fresh berries mashed with a little sugar


  • Cooking spray
  • ¾ cup butter, softened 1 ½ sticks
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta cheese
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 large lemon, zested and juiced
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups flour
  • powdered sugar for dusting on top of the cake
  • whip cream for serving


  • Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray.
  • In a large mixing bowl, mix the butter and sugar until combined.
  • Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
  • Mix in the eggs, one at a time. Add the vanilla, lemon zest, and lemon juice and combine.
  • Stir in the baking soda and salt. Lastly, add the flour and mix until just combined, scraping down the sides of the bowl to fully incorporate all of the ingredients.
  • Pour the batter into the prepared springform pan. Bake for 45-55 minutes until the cake is set and a toothpick inserted in the middle comes out clean.
  • Let cool in the pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
  • Serve with a rhubarb compare or mashed berries sweetened with caster sugar
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