Lemon Ricotta Cake

Indulge in the perfect balance of tangy lemon and creamy ricotta with this delectable Lemon Ricotta Cake!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk ricotta cheese
• 3 large eggs
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

• Preheat the oven to 350°F and grease a 9-inch round cake pan.
• Cream together the sugar and butter until light and fluffy.
• Add in the ricotta cheese, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
• Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool before slicing and serving.

Popular questions:

• Can I use low-fat ricotta cheese instead of whole milk ricotta?

Yes, you can substitute low-fat ricotta cheese for whole milk ricotta, but the texture and flavor may be slightly different.

• Can I add blueberries or other fruits to this cake?

Yes, you can add blueberries or other fruits to the batter before baking for a different flavor profile.

• Can I use store-bought lemon juice instead of fresh lemon juice?

While fresh lemon juice is recommended for optimal flavor, you can use store-bought lemon juice as a substitute.

• Can I make this cake ahead of time and store it?

Yes, you can make this cake ahead of time and store it in an airtight container in the fridge for up to 3 days.

• Can I freeze this cake?

Yes, you can freeze this cake in an airtight container for up to 3 months. Thaw in the fridge before serving.

Helpful tips:

• For extra lemon flavor, add additional lemon zest to the batter.
• Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• You can dust the top of the cake with powdered sugar for a decorative touch.
• Experiment with different citrus fruits like lime or orange for a unique twist on this recipe.
• To make this cake gluten-free, use a gluten-free flour blend in place of all-purpose flour.

Expert Secrets:

• To ensure a moist cake, do not overmix the batter once the dry ingredients are added.
• For a denser texture, use part-skim ricotta cheese in place of whole milk ricotta.
• Allow the cake to cool completely before slicing to prevent it from crumbling.
• Adding a drizzle of lemon glaze on top of the cake can enhance the lemon flavor.
• For a decorative touch, garnish the cake with fresh lemon slices or edible flowers.