Go Back
Lemon Ricotta Cake

Lemon Ricotta Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 cup (240g) whole-milk ricotta
  • 1/4 cup (60ml) vegetable oil
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Whisk flour, baking powder, and salt in a medium bowl.
  2. In a large bowl, whisk sugar and eggs until pale, about 2 minutes. Add ricotta, oil, zest, juice, and vanilla, whisking until smooth.
  3. Fold the dry mixture into the wet just until no streaks remain.
  4. Scrape batter into the pan and bake 35 to 40 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then turn out onto a rack. Cool completely, dust with powdered sugar, and serve.

Notes

For an extra-lemony cake, brush the top with a quick syrup of 2 tbsp sugar dissolved in 2 tbsp warm lemon juice right after baking. The cake keeps well and often tastes even better the next day once the lemon settles.