Description
A moist, cloud-like lemon cake made with blended ricotta cheese for a silky texture. This one-bowl recipe delivers restaurant-quality results with simple ingredients and minimal effort.
Ingredients
Scale
- 16 ounces (450g) whole milk ricotta cheese
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (60ml) whole milk
- Zest of 2 medium fresh lemons
- Juice of 1 medium fresh lemon
- ½ cup (60g) confectioners’ sugar, optional for dusting
- 1 tablespoon extra virgin olive oil, optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
- Place ricotta cheese in a food processor or blender and pulse until completely smooth. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in vanilla extract.
- In a separate small bowl, whisk together flour, baking powder, and salt.
- With the mixer on low speed, add dry ingredients to the butter mixture in three additions, alternating with milk. Start and end with dry ingredients. Mix only until combined.
- Gently fold in the smooth ricotta cheese and lemon zest using a spatula. Stir in fresh lemon juice if desired.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Notes
Blend the ricotta thoroughly to ensure a silky texture without graininess. Do not overmix the batter once flour is added to keep the cake tender. For best results, use room temperature ingredients. The cake can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Protein: 8
Keywords: ricotta cake, lemon cake, Italian dessert, silky cake, one-bowl cake, easy baking, gluten-free option