Why You’ll Love This Recipe
Lemon Ricotta Cake is a moist and tender dessert with a delicate crumb and a bright citrus flavor. The ricotta cheese adds richness and a subtle creaminess, making this cake incredibly soft and slightly dense, almost like a cross between cheesecake and pound cake. It’s perfect for spring gatherings, brunches, or whenever you crave a light and refreshing sweet treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flourgranulated sugarunsalted butterricotta cheeseeggslemon zestlemon juicevanilla extractbaking powderbaking sodasaltpowdered sugar (for dusting)
directions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or line it with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the ricotta cheese and mix until well incorporated and smooth.
Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 45-55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then remove and transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.
Servings and timing
This recipe yields approximately 8-10 slices.Preparation time: 15 minutesBaking time: 45-55 minutesCooling time: 30 minutesTotal time: 1 hour 30 minutes
Variations
Add blueberries or raspberries to the batter for a fruity twist.
Swap lemon zest and juice for orange for a different citrus profile.
Top with a lemon glaze instead of powdered sugar for extra tang.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
storage/reheating
Store Lemon Ricotta Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.Thaw at room temperature and reheat briefly in the microwave if desired.
FAQs
Can I use part-skim ricotta?
Yes, but full-fat ricotta gives the best texture and flavor.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Is this cake overly sweet?
No, it has a balanced sweetness with bright lemon notes.
Can I bake this in a regular cake pan?
Yes, just adjust baking time slightly and test with a toothpick.
Why is my cake dense?
This cake is naturally denser due to the ricotta, but be sure not to overmix the batter to avoid excessive density.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Can I make it ahead?
Yes, it tastes even better the next day after the flavors have settled.
Can I add a glaze?
Absolutely—lemon or vanilla glaze both work well.
Can I use mascarpone instead of ricotta?
Yes, but the texture will be creamier and slightly richer.
Does it need refrigeration?
If not eaten the same day, refrigeration is recommended for freshness.
Conclusion
Lemon Ricotta Cake is a simple yet elegant dessert that brings together zesty citrus and creamy richness in every bite. Whether you’re baking for a special occasion or just because, its tender texture and refreshing flavor will impress every time. Try it once and it might just become a go-to favorite in your baking repertoire.
Print
Lemon Ricotta Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
- Diet: Halal
Description
A flavorful and hearty one-pot dish, this easy jambalaya recipe combines rice, sausage, chicken, and shrimp with bold Cajun spices for a satisfying Southern-style meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup long grain rice
- 2 1/2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 pound medium shrimp, peeled and deveined
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- Add sausage to the same pot and cook until lightly browned, about 3-4 minutes. Remove and set aside with chicken.
- In the same pot, add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Return chicken and sausage to the pot. Stir in diced tomatoes, rice, chicken broth, paprika, thyme, oregano, cayenne (if using), salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Add shrimp to the pot and gently stir. Cover and cook for another 5-7 minutes, or until shrimp are pink and cooked through and rice is tender.
- Remove from heat and let sit for a few minutes. Garnish with green onions and parsley before serving.
Notes
- Adjust cayenne pepper to control the heat level.
- You can substitute smoked sausage if andouille is not available.
- For extra flavor, use seafood stock instead of chicken broth.
- This dish can be made ahead and tastes even better the next day.