Name: Lemon Ricotta Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Italian
Ingredients: For Cake:; 1⅓ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 1 cup granulated sugar; ½ cup unsalted butter; 2½ tbsp lemon zest; 3 large eggs; 1 tsp vanilla extract; 1½ cups whole milk ricotta cheese; For Frosting; 1 lb fresh strawberries; 3½ tbsp granulated sugar; 1 cup heavy cream

A delightful and refreshing dessert, this lemon ricotta cake is the epitome of sweet meets tart. Made with zesty lemons and creamy ricotta, this cake is soft, moist, and full of flavor, perfect for any occasion.

Photos of Lemon Ricotta Cake Recipe

You might need to make a quick visit to your local supermarket for one key ingredient: ricotta cheese. This Italian cheese adds a creamy and light texture to the cake. The rest - lemon, flour, sugar, and eggs, are staples you most likely already have at home.

Ingredients for Lemon Ricotta Cake

All-purpose flour: The base of the cake, provides structure and texture.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavor of the other ingredients.

Granulated sugar: Adds sweetness to the cake.

Unsalted butter: Adds moisture and rich flavor.

Lemon zest: Provides the cake with a bright, citrus flavor.

Eggs: Bind the ingredients together and helps in leavening.

Vanilla extract: Gives a depth of flavor.

Ricotta cheese: Gives the cake a creamy and moist texture.

Strawberries: Used for the cake topping.

Heavy cream: Whipped and used for frosting.

One reader, Babbie Tafoya says:

This lemon ricotta cake recipe is a game-changer! The cake turned out moist and flavorful, and the lemon zest added a refreshing zing. The ricotta cheese gave it a unique texture, and the strawberries and whipped cream were the perfect finishing touch. I'm definitely making this again!

Babbie Tafoya

Techniques Required for Making Lemon Ricotta Cake

How to prepare the cake batter: Whisk together the dry ingredients and set aside. Cream together the sugar, butter, and lemon zest until pale and fluffy. Mix in the eggs one at a time, then blend in the vanilla. Add the flour mixture in two parts, alternating with the ricotta, and mix just until combined.

How to bake the cake: Pour the batter into the prepared springform pan and spread it into an even layer. Bake in a preheated oven at 350°F until the cake is set, about 45 to 50 minutes.

How to make macerated strawberries: Slice the fresh strawberries and toss them with granulated sugar. Let them sit at room temperature for about 30 minutes to release their juices.

How to make whipped cream: In a mixing bowl, whip the heavy cream until soft peaks form. Add a touch of sugar if desired for sweetness.

How To Make How To Make Lemon Ricotta Cake

The lemon zest gives this delicious cake fresh flavors, making it an ideal dessert for the warm season. Apart from its flavors, its perfectly moist texture from the ricotta cheese makes this cake recipe irresistible.

Preparation: 20 minutes

Cooking: 50 minutes

for cooling Time: 10 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

For Cake:

1⅓cupsall-purpose flour(scoop and levelled)
2tspbaking powder
¼tspsalt
1cupgranulated sugar
½cupunsalted butter(softened)
2½tbsplemon zest
3largeeggs
1tspvanilla extract
1½cupswhole milk ricotta cheese

For Frosting

1lbfresh strawberries(diced or sliced)
3½tbspgranulated sugar(divided)
1cupheavy cream

Instructions

Preheat oven to 350 degrees F. Butter a 9-inch springform pan, line bottom with a round parchment paper and butter the parchment.
In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar, butter, and lemon zest until pale and fluffy.
Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.
Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined.
Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated.
Pour batter into the prepared springform pan and spread into an even layer. Bake in the preheated oven until cake is set (a toothpick should come out moist but no batter when inserted at the center), about 45 to 50 minutes.
Let the cake cool for 10 minutes, then run a knife around the edge to loosen any edges that may have stuck slightly, remove the springform ring and continue to let cool.
Once cooled, slice and serve with macerated strawberries and whipped cream.

Nutrition

Calories: 351.30kcal
Fat: 20.48g
Saturated Fat: 12.42g
Trans Fat: 0.31g
Monounsaturated Fat: 5.72g
Polyunsaturated Fat: 1.04g
Carbohydrates: 35.83g
Fiber: 1.27g
Sugar: 22.94g
Protein: 7.26g
Cholesterol: 109.82mg
Sodium: 162.29mg
Calcium: 152.87mg
Potassium: 142.61mg
Iron: 1.25mg
Vitamin A: 203.83µg
Vitamin C: 23.96mg

Crucial Technique Tip for Lemon Ricotta Cake

When zesting the lemon, make sure to only grate the outermost, yellow layer. The white pith underneath is bitter and can affect the overall taste of your cake. Using a microplane zester can make this process easier and more efficient. Also, for an even lighter and fluffier cake, consider beating the egg whites separately until they form soft peaks, and then gently folding them into the batter. This can give your cake an extra lift and a delicate texture.

Time-Saving Tips for Preparing Lemon Ricotta Cake

Prep ahead: Prepare the ingredients and measure them out in advance to streamline the cooking process.

One-bowl method: Look for recipes that use a one-bowl method to minimize cleanup and save time.

Kitchen organization: Keep your kitchen organized and clean as you cook to avoid wasting time searching for utensils and ingredients.

Efficient multitasking: Plan your cooking process to efficiently multitask, such as chopping vegetables while something is baking in the oven.

Use kitchen tools: Utilize kitchen tools like food processors, blenders, and stand mixers to speed up the prep work and cooking process.

Follow the recipe: Read the recipe thoroughly before starting to ensure you have all the ingredients and understand the steps, preventing mistakes that can waste time.

Prep shortcuts: Take advantage of pre-chopped vegetables, canned beans, and other convenient shortcuts to save time on prep work.

Clean as you go: Wash dishes and clean up spills as you cook to avoid a big mess at the end, saving time on post-cooking cleanup.

Batch cooking: Consider making larger quantities of a dish and freezing the extras for future meals to save time on cooking in the long run.

Time-saving ingredients: Use ingredients like pre-cooked grains, canned beans, and frozen vegetables to cut down on prep time.

Substitute Ingredients For Lemon Ricotta Cake Recipe

all-purpose flour - Substitute with gluten-free all-purpose flour: This substitution is suitable for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the cake.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by increasing the acidity in the recipe. Use 1/4 teaspoon of baking soda for every 1 teaspoon of baking powder.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, providing a subtle coconut flavor to the cake.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener and provides a unique flavor to the cake. Use 3/4 cup of honey for every 1 cup of granulated sugar and reduce the liquid in the recipe by 2 tablespoons.
lemon zest - Substitute with orange zest: Orange zest can be used as a substitute for lemon zest, providing a slightly different citrus flavor to the cake.
whole milk ricotta cheese - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for ricotta cheese, providing a creamy texture and tangy flavor to the cake.
fresh strawberries - Substitute with raspberries: Raspberries can be used as a substitute for strawberries, providing a similar tartness and sweetness to the cake.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, providing a rich and creamy texture to the frosting.

Presentation Tips for Lemon Ricotta Cake

Elevate the cake with a dusting of powdered sugar: Lightly dust the top of the cake with powdered sugar to add a touch of elegance and a hint of sweetness to the presentation.
Garnish with fresh lemon slices: Thinly slice fresh lemons and arrange them in a visually appealing manner around the cake to add a pop of color and a refreshing citrus aroma.
Create a strawberry rose centerpiece: Carefully slice fresh strawberries to create delicate rose-like shapes and arrange them in the center of the cake for a stunning and artistic focal point.
Drizzle with a lemon glaze: Prepare a tangy lemon glaze and drizzle it over the cake in a decorative pattern to add a glossy finish and a burst of citrus flavor.
Sprinkle with edible flowers: Add a touch of sophistication by sprinkling the cake with edible flowers such as pansies or violets for a beautiful and delicate floral accent.
Serve on a bed of lemon-infused whipped cream: Create a luxurious base for the cake by serving it on a bed of whipped cream infused with a hint of lemon zest for an extra layer of flavor and elegance.
Add a touch of gold leaf: For a truly opulent presentation, delicately place edible gold leaf on the cake to create a luxurious and eye-catching shimmer.
Incorporate a lemon twist: Create a decorative twist from a fresh lemon peel and place it on top of the cake for a visually stunning and aromatic finishing touch.

Storing and Freezing Lemon Ricotta Cake

Let the lemon ricotta cake cool completely to room temperature before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. The cake will keep well at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you want to freeze the cake, follow these steps:
- Cut the cake into individual slices for easier thawing and serving later.
- Wrap each slice tightly in plastic wrap, making sure there are no air pockets.
- Place the wrapped slices in a freezer-safe container or freezer bag, labeling it with the date.
- Freeze for up to 2 months for best quality.
To thaw the frozen lemon ricotta cake slices, transfer them to the refrigerator and let them thaw overnight. Alternatively, you can thaw the slices at room temperature for about an hour.
For the best texture, avoid freezing the cake with the whipped cream and macerated strawberries. Prepare these toppings fresh when you're ready to serve the thawed cake slices.
If you have leftover whipped cream, store it in an airtight container in the refrigerator for up to 2 days. Whisk it briefly before serving to restore its fluffy texture.
Store any leftover macerated strawberries in the refrigerator for up to 2 days. They may release more juice as they sit, but they'll still taste delicious spooned over the cake.

How To Reheat Leftover Lemon Ricotta Cake

To reheat leftover lemon ricotta cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet lined with parchment paper and cover it loosely with aluminum foil. Bake for 10-15 minutes, or until the cake is heated through and the ricotta is warm and gooey.
Another option is to reheat individual slices of the cake in the microwave. Place a slice on a microwave-safe plate and heat it on high for 15-20 seconds, or until it reaches your desired temperature. Be careful not to overheat the cake, as it can become rubbery or dry.
For a crispy exterior and a warm, soft interior, try reheating the cake in an air fryer. Preheat the air fryer to 350°F (175°C) and place a slice of cake in the basket. Cook for 3-5 minutes, or until the cake is heated through and the top is slightly crispy.
If you want to add a touch of freshness to your leftover cake, consider serving it with a dollop of freshly whipped cream and a sprinkle of lemon zest. This will brighten up the flavors and make the cake taste like it was just baked.
For a decadent twist, try warming up a slice of the cake in a skillet with a pat of butter. Cook the cake over medium heat for 1-2 minutes on each side, or until it's golden brown and crispy. Serve the cake with a scoop of vanilla ice cream for an indulgent dessert.

Interesting Fact About Lemon Ricotta Cake

The lemon ricotta cake is a delightful dessert that combines the tangy flavor of lemon with the creamy richness of ricotta cheese. It's a versatile cake that can be enjoyed for breakfast, brunch, or dessert. The combination of ricotta and lemon creates a moist and tender crumb, making it a favorite among many. This cake is also a great way to use up any leftover ricotta cheese you may have in the fridge. Whether served with macerated strawberries or a dollop of whipped cream, this cake is sure to impress your guests with its bright and refreshing flavor.

Is Making Lemon Ricotta Cake at Home Cost-Effective?

This lemon ricotta cake recipe is moderately cost-effective for a household. The main ingredients, such as flour, sugar, butter, eggs, and strawberries, are commonly found in most households. The cost may vary depending on the quality of ingredients used. On a scale of 1-10, I would rate this recipe an 8 for its simplicity and delightful flavor. The approximate cost for a household of 4 people is around $15-$20, making it a reasonable choice for a homemade dessert.

Is Lemon Ricotta Cake Healthy or Unhealthy?

This lemon ricotta cake recipe, while delicious, is not particularly healthy due to its high content of refined sugar, butter, and heavy cream. The cake itself contains a significant amount of sugar and butter, which are high in calories and saturated fat. The frosting, made with heavy cream and sugar, further adds to the calorie and fat content of the dessert. Additionally, the recipe uses all-purpose flour, which is a refined carbohydrate lacking in fiber and nutrients compared to whole grain alternatives.

To make this recipe healthier, consider the following modifications:

Replace a portion of the all-purpose flour with whole wheat pastry flour or almond flour to increase fiber and nutrient content
Reduce the amount of sugar in the cake batter and replace some of it with natural sweeteners like honey or maple syrup
Use a combination of butter and Greek yogurt or applesauce to reduce the overall fat content while maintaining moisture
Opt for a lighter frosting alternative, such as a Greek yogurt-based frosting or a simple dusting of powdered sugar
Serve the cake with a generous portion of fresh berries to increase the nutritional value and fiber content of the dessert

Editor's Opinion on This Lemon Ricotta Cake Recipe

The lemon ricotta cake recipe is a delightful combination of tangy lemon and creamy ricotta, creating a moist and flavorful cake. The addition of fresh strawberries and whipped cream adds a refreshing and indulgent touch. The cake's texture is light and airy, making it a perfect dessert for any occasion. The balance of sweetness and citrusy flavors makes this cake a crowd-pleaser. Overall, this recipe is a wonderful choice for those who enjoy a not-too-sweet, yet satisfying dessert option.

Enhance Your Lemon Ricotta Cake Recipe with These Unique Side Dishes:

Grilled Asparagus with Balsamic Glaze: Tender asparagus spears grilled to perfection and drizzled with a sweet and tangy balsamic glaze.

Honey Roasted Carrots: Carrots roasted to caramelized perfection with a touch of honey for a sweet and savory side dish.

Garlic Parmesan Mashed Potatoes: Creamy mashed potatoes infused with garlic and topped with a generous sprinkle of parmesan cheese for a flavorful twist.

Mixed Berry Salad with Citrus Vinaigrette: A refreshing salad bursting with a mix of fresh berries and drizzled with a zesty citrus vinaigrette for a bright and tangy flavor.

Lemon Garlic Roasted Chicken: Juicy and tender roasted chicken seasoned with a zesty lemon and garlic marinade for a burst of flavor in every bite.

Similar Recipes to Lemon Ricotta Cake

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a cozy night in. The combination of ripe tomatoes and fresh basil creates a rich and flavorful soup that will warm you up from the inside out.

Grilled Peach Salad: Grilled peaches add a smoky sweetness to this refreshing summer salad. Tossed with arugula, goat cheese, and a balsamic vinaigrette, this dish is a perfect balance of savory and sweet flavors.

Braised Short Ribs: These braised short ribs are fall-off-the-bone tender and packed with rich, savory flavor. Slow-cooked in a red wine and beef broth sauce, they make for a luxurious and satisfying meal.

Suggested Appetizers and Main Dishes to Serve with Lemon Ricotta Cake

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory and indulgent stuffed mushrooms. The combination of creamy cheese, flavorful herbs, and earthy mushrooms will leave everyone wanting more.

Bruschetta: Elevate your appetizer game with these delicious bruschetta bites. The crunchy bread, tangy tomatoes, and fragrant basil come together to create a burst of flavor in every bite.

Main Courses:

Chicken Alfredo: Indulge in a creamy, rich pasta dish that combines tender chicken with a decadent Alfredo sauce. The flavors meld together perfectly for a comforting and satisfying meal.

Beef Stroganoff: Savor the hearty and savory flavors of tender beef and mushrooms in a luscious sour cream sauce. This classic dish is sure to please your taste buds and leave you feeling fully satisfied.

Why trust this Lemon Ricotta Cake Recipe:

This lemon ricotta cake recipe is a delightful combination of lemon zest and creamy ricotta cheese, resulting in a moist and flavorful cake. The use of fresh strawberries adds a burst of sweetness and vibrant color. With a balanced blend of flour, baking powder, and vanilla extract, this recipe promises a harmonious fusion of flavors and textures. The meticulous instructions ensure a successful outcome, making it a trustworthy choice for any baker.

Share your thoughts on the Lemon Ricotta Cake Recipe in the Baking and Desserts forum and let us know how it turned out for you!

FAQ:

Can I use low-fat ricotta cheese instead of whole milk ricotta cheese?

Yes, you can use low-fat ricotta cheese as a substitute, but keep in mind that the texture and moisture level of the cake may be slightly different.

Can I use frozen strawberries instead of fresh strawberries for the frosting?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using to prevent excess moisture in the frosting.

Can I make the cake ahead of time and frost it later?

Absolutely! You can bake the cake ahead of time and store it at room temperature in an airtight container. Frost the cake with macerated strawberries and whipped cream just before serving for the best results.

Can I use a different type of fruit for the frosting instead of strawberries?

Of course! You can use other fruits like raspberries, blueberries, or a mix of your favorite berries to create a unique and delicious frosting for the lemon ricotta cake.

Can I freeze the leftover cake?

Yes, you can freeze the leftover cake. Wrap it tightly in plastic wrap and store it in an airtight container before freezing. Thaw the cake in the refrigerator overnight before serving for the best texture and flavor.