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Lemon Ricotta Cake

Luscious Lemon Ricotta Cake - Simple, citrusy, and creamy


  • Unsalted butter (room temperature) 85g

  • Granulated sugar 150g

  • Ricotta cheese (whole milk) 213g

  • Whole eggs 80g

  • Lemon juice 40g

  • Lemon zest 3g

  • Lemon extract 3g

  • Vanilla extract 2g

  • Baking soda 1.25g

  • Salt 1.5g

  • All-purpose flour 90g

  • Powdered sugar Dusting


  1. Preheat oven to 350F.

  2. Cream butter with sugar with a paddle until smooth.

  3. Add ricotta cheese and beat on high for 5 minutes and scrape the bowl.

  4. Add eggs in small increments and mix until incorporated. Scrape the bowl.

  5. While mixing, add lemon juice, lemon zest, lemon extract, and vanilla extract, and mix until incorporated. Scrape the bowl.

  6. Add baking soda, salt, and flour and mix just until it comes together. Do not overmix.

  7. Grease the cake pan, dust it with powdered sugar, and line it with parchment paper.

  8. Bake at 350F for 35-38 minutes.

  9. Dust with powdered sugar and serve.

  10. Time to TASTE!!!

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