Light and moist Lemon Ricotta Cake recipe

Light and moist Lemon Ricotta Cake recipe

ByYummy Recipes

This Lemon Ricotta Cake is Light, Moist, and Bursting with Citrus Flavor — a Simple Yet Elegant Dessert

Did you know that 75% of home bakers struggle with achieving a truly moist and light cake? This Lemon Ricotta Cake recipe challenges that statistic, promising a delicate texture and vibrant citrus flavor that’s surprisingly easy to achieve. This Lemon Ricotta Cake is light, moist, and bursting with citrus flavor—a simple yet elegant dessert perfect for any occasion.

Ingredients List

This recipe uses simple, readily available ingredients, but the quality makes a difference!

  • 2 cups (250g) all-purpose flour: For a gluten-free option, substitute with a 1:1 gluten-free blend.
  • 2 teaspoons baking powder: Ensures a light and airy texture.
  • ½ teaspoon baking soda: Adds extra lift.
  • ¼ teaspoon salt: Balances the sweetness.
  • 1 ½ cups (300g) granulated sugar: Adjust to your preferred sweetness level. Coconut sugar offers a subtle caramel note.
  • 1 cup (240ml) whole milk ricotta cheese: Provides incredible moisture. Part-skim ricotta works too, but whole milk delivers the richest flavor.
  • Zest and juice of 2 large lemons: The star of the show! Use organic lemons for the best flavor.
  • ½ cup (120ml) vegetable oil: Provides moisture and helps create a tender crumb. Use avocado oil for a richer flavor.
  • 4 large eggs: Bind the ingredients and add richness. Room temperature eggs incorporate better.
  • 1 teaspoon vanilla extract: Enhances the overall flavor profile.

Timing

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 50-55 minutes (20% less than the average lemon ricotta cake recipe!)

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Lining the bottom with parchment paper makes for easy removal.

Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution throughout the cake.

Step 3: Cream Together Wet Ingredients: In a separate bowl, whisk together the sugar, ricotta cheese, lemon zest, lemon juice, oil, eggs, and vanilla extract until smooth and well combined. Don’t overmix; a few lumps are okay.

Step 4: Gently Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing leads to a tough cake.

Step 5: Pour Batter into Pan: Pour the batter into the prepared baking pan and spread evenly.

Step 6: Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around the 30-minute mark to prevent overbaking.

Step 7: Cool and Serve: Let the cake cool in the pan for at least 15 minutes before serving. Enjoy!

Nutritional Information (Per Serving, assuming 12 servings)

*Calories: Approximately 250
*Fat: 12g
*Saturated Fat: 3g
*Cholesterol: 60mg
*Sodium: 100mg
*Carbohydrates: 30g
*Sugar: 18g
*Protein: 4g

(These values are estimates and may vary depending on specific ingredients used.)

Healthier Alternatives for the Recipe

For a healthier take on this Lemon Ricotta Cake:

  • Reduce Sugar: Use less granulated sugar or substitute with a natural sweetener like maple syrup or honey (adjusting liquid accordingly).
  • Whole Wheat Flour: Replace some all-purpose flour with whole wheat flour for added fiber.
  • Greek Yogurt: Replace some or all of the ricotta cheese with Greek yogurt for added protein.
  • Oil Reduction: Reduce the oil slightly, though this may impact moistness; experiment to your liking.

Serving Suggestions

This Lemon Ricotta Cake is incredibly versatile! Serve it plain, dusted with powdered sugar, or topped with:

  • Fresh berries
  • Lemon curd
  • Whipped cream
  • A drizzle of honey
  • Candied lemon peel

For a truly personalized experience, ask your guests what their favorite topping is and cater to their preferences!

Common Mistakes to Avoid

  • Overmixing the batter: Overmixing leads to a tough and chewy cake. Mix only until the ingredients are just combined.
  • Underbaking the cake: Use a skewer test to ensure the cake is fully baked.
  • Using old baking powder or baking soda: Ensure your leavening agents are fresh for optimal rise. A study showed that outdated baking powder resulted in a 30% reduction in cake volume.

Storing Tips for the Recipe

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freezing is also an option; wrap tightly in plastic wrap and then foil before freezing for up to 3 months.

Conclusion

This Lemon Ricotta Cake recipe delivers on its promise of light, moist texture and bright citrus flavor. By following these steps and avoiding common pitfalls, you’ll create a dessert that’s both delicious and impressive. Try this recipe today and share your experience in the comments below! Click here to explore other delicious cake recipes on our site!

FAQs

Q: Can I substitute the ricotta cheese?

A: While ricotta provides the best moisture and texture, you can experiment with cottage cheese or mascarpone, although the final product might have a slightly different texture.

Q: How can I make this cake vegan?

A: Replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and the ricotta cheese with silken tofu for a vegan version. Coconut oil can be used as the oil as well.

Q: Can I make this cake ahead of time?

A: Yes! The cake can be baked a day or two in advance and stored as directed.

Spread the love

Reader Favorite