Lemon Ricotta Cake
User Reviews
4.9
Lemon Ricotta Cake
Description
The Lemon Ricotta Cake features a batter made with all-purpose flour, baking powder, granulated sugar, softened butter, fresh lemon zest, eggs, vanilla extract, and whole milk ricotta cheese. The ricotta provides moisture and a subtle creaminess, while lemon zest adds a fresh citrus note. The cake is baked in a buttered springform pan until set but still moist inside, offering a tender texture.
After baking, the cake is topped with diced or sliced fresh strawberries that have been slightly sweetened with sugar, alongside whipped heavy cream. This topping complements the cake's lemon flavor with natural sweetness and softness, enhancing the overall dessert experience.
This cake works well as a lightly sweet dessert following a meal or as a comforting treat alongside coffee or tea. Its balanced texture and flavor are achieved by careful mixing and baking times, ensuring the cake remains moist without being dense. The fresh strawberry and cream topping adds a refreshing contrast to the richer lemon ricotta base.
Ingredients
- 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter softened
- 2 1/2 Tbsp lemon zest
- 3 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (356g) ricotta cheese whole milk
Topping
- 1 lb. strawberries diced or sliced, fresh
- 3 1/2 Tbsp (42g) granulated sugar divided
- 1 cup (235ml) heavy cream
Instructions
- Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter 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 prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.
- Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.
- Once cool, slice and serve with macerated strawberries and whipped cream.
Macerated Strawberries
- In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.
- In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form.
- Add 1 1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
4.9
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