Lemon Ricotta Cake

Jun 23

Jun 23 Lemon Ricotta Cake

This simple, beautiful cake is ideal for summer nights when you want to surprise friends or family with an incredible weeknight dessert. It comes together quickly and no mixer is needed - just a whisk. The lemon is allowed to really shine thanks to the light flavor of ricotta and restrained amount of sugar. I like the nuttiness that the poppy seeds add - and I think they look quite pretty - but use them or don't according to your taste.

This moist and flavorful cake is perfect and lemony as is, but you could sprinkle with powdered sugar, add a lemon glaze, top with fresh berries, or try it with the basil infused whipped cream from my Strawberry Tart recipe.

I used this fluted loaf pan by Nordic Ware, it’s great for making a simple cake look impressive, but a 6 cup Bundt pan will also work.

Lemon Ricotta Cake Recipe:

Yield:
1, 8½-inch loaf

Difficulty:
Easy

Dry Ingredients:

¾ cup granulated sugar
2 TBSP freshly grated lemon zest
190 grams all purpose flour
1½ TBSP poppy seeds (optional)
1 tsp baking powder
¼ tsp baking soda
½ tsp salt

Wet Ingredients:

¼ cup (4 TBSP) unsalted butter, melted and cooled to room temperature
¼ cup buttermilk*
1 cup whole milk ricotta**
1 large egg, beaten
1 tsp vanilla

*No buttermilk? Make your own by measuring out ¼ cup whole milk, remove 1 tsp and add back 1 tsp lemon juice. Let sit for 15 minutes while you melt and cool the butter.

**Some ricotta cheese containers have a lot of visible liquid. Try to measure out more cheese than liquid or use cheesecloth to drain some of it.

Instructions:

Preheat oven to 325°F. Generously butter and flour a 6-cup bundt or loaf pan. I like to use a baking spray with flour in it like Baker’s Joy.

Whisk together dry ingredients in a large bowl until thoroughly combined.

Whisk together wet ingredients then fold into dry ingredients until just combined and there are no dry spots of flour. Don’t over-mix. It will be a very thick batter.

Transfer the batter to prepared loaf pan and bake for 40-45 minutes until golden brown with a dry-looking top, and the cake springs back when pressed in the middle. If it is shiny, it’s not done.

Baking tip: While baking, the cake will likely rise on the sides first then in the middle. Don’t open the oven until at least 40 minutes to avoid sinking in the middle.

Let cool in the pan for 10 minutes then turn out onto wire rack to finish cooling.

To serve:
Slice with a serrated edge knife and enjoy.