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Fluffy Lemon Ricotta Cake

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A light and tender lemon ricotta cake with a moist, fluffy texture and a delicate powdered sugar dusting. Perfect for a quick, no-fuss homemade dessert with bright citrus flavor.

Ingredients

Scale
  • 1 cup (250g) whole-milk ricotta cheese
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 medium lemons (about 2 tablespoons)
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) mild-flavored olive oil
  • About 2 tablespoons powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the ricotta cheese and sugar until smooth and creamy, about 2-3 minutes with an electric mixer on medium speed.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally.
  4. Mix in the lemon zest, lemon juice, vanilla extract, and olive oil until combined.
  5. In a separate bowl, sift together the flour and baking powder.
  6. Gently fold the dry ingredients into the wet mixture using a spatula, folding just until combined.
  7. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should spring back gently when pressed.
  9. Remove from the oven and let cool in the pan for 15 minutes. Run a knife around the edges, release the springform, and transfer the cake to a cooling rack to cool completely.
  10. Once cooled, dust generously with powdered sugar before serving.

Notes

Use whole-milk ricotta for best moistness and flavor. Avoid overmixing the batter to keep the cake light and tender. If the top browns too quickly, tent loosely with foil. Room temperature eggs help with smooth batter. Fresh lemon zest is preferred for best flavor. The cake can be adapted for gluten-free or dairy-free diets with substitutions.

Nutrition

Keywords: lemon ricotta cake, fluffy lemon cake, easy lemon dessert, ricotta cheese cake, powdered sugar dusting, homemade lemon cake

Find it online: https://prismtaste.com/fluffy-lemon-ricotta-cake-recipe-easy-homemade-dessert-with-powdered-sugar-dusting/