Lemon ricotta cake recipes to make your weekends more delightful!
Luscious, fluffy one-pan lemon ricotta cake holds the love of both worlds, correct? And why not? These tiny amusement soft cakes that don’t take much preparation and fancy stuff ingredients call for a massive shout out! It’s up to you whether you frost lemon ricotta cake or not; you can bring them on for a big day or even light dessert for occasional get-together brunch, feasibly along with the tangy-sweet, sour berries or gourmet smooth whipped cream, or even a small chunk of tempting lemon ricotta cake can make your monotonous afternoon coffee much more blissful and harmonious!
I don’t think I have to showcase much more glorification of lemon ricotta cake to push you towards making one (Laugh*)? If I have succeeded, stay up and explore my army of easy and delightful Lemon Ricotta Cake recipes!
EASY LEMON RICOTTA CAKE
This simple recipe of Lemon Ricotta Cake has ricotta cheese, almond flour, fresh lemon juice, and olive oil. This luscious cake is truly lemony, moist filled, and ultra-delicious!
One of the most favorite easy recipes is French Yogurt Cake, and this spectacular recipe even flips it. This recipe primarily uses ricotta cheese instead of using yogurt in the cake.
- Butter – for greasing pan
- Sugar – 150 g (3/4 cup)
- All-purpose flour – 90 g (3/4 cup)
- Vanilla extract – 1 1/2 teaspoons
- Lemon zest – ½ teaspoons
- Olive oil – 3.5 oz, ½ cup
- Almond flour – 48 g (1/2 cup)
- Lemon juice – 3 Tablespoons
- Baking powder – 2 teaspoons
- Kosher salt – 1/4 teaspoons
- Full-fat ricotta cheese – 250 g (8.8 oz.)
- Eggs – 3 large sized
- Powdered sugar – to serve
- Prepare the oven by preheating it to 350 degrees Fahrenheit.
- Take a 9-inch round cake pan and butter the bottom and sides, use a parchment paper and line the bottom.
- Blend the baking powder, flours, sugar, and salt in the medium-sized bowl and whisk it nicely.
- Whisk lemon juice, lemon zest, ricotta, eggs, olive oil and the vanilla extract together in a large bowl.
- Afterwards, add the dry ingredients to the liquid ingredients and stir it until the batter forms.
- Pour the batter to the pan. Bake until the top part gets golden brown shade and springy, for 30 minutes.
- Take out the cake from the oven and keep onto the cake rack to cool down.
- Invert the cake pan on the plate after 15 minutes, when the cake is still hot, to unmold. Take out the parchment paper.
- Sprinkle some sugar prior serving.
LEMON RICOTTA POUND CAKE
This Lemon Ricotta pound cake version was attempted by me last summer; in this recipe, lemon zest and juice can be replaced by the orange zest and liqueur; this cake is exceedingly moist and delicious the orange and ricotta cake.
- Unsalted butter – 3/4 cup (1 1/2 sticks | 170 g)
- Cake flour or all-purpose – 1 1/2 cups (196 g)
- Baking powder – 2 teaspoons
- Kosher salt – 1 teaspoon
- Whole-milk ricotta cheese – 1 1/2 (13 oz | 366 g) cups
- Granulated sugar – 1 1/2 cups (360 g)
- Eggs – 3 large
- Pure vanilla extract – 1 teaspoon
- Zest of lemons – 1 to 2
- Freshly squeezed lemon juice – 2 tablespoons
- Prepare the oven by preheating it to 350ºF. Take a 10 x 5 x 3-inch loaf pan and grease it by using butter. Blend the flour, baking powder, and salt in the medium bowl. Stir it and blend.
- Cream the butter, ricotta, and granulated sugar using a mixer until well blended for 3 minutes. Don’t worry, even if the batter won’t look entirely smooth. Pour the eggs with the machine running, one at a time. Add the lemon juice, vanilla, zest, and let them get combined thoroughly. Now pour the dry ingredients, a little amount at a time.
- Stream the batter into the prepared pan and bake it until a toothpick comes out clean, at least 45 to 60 minutes. For 10 minutes, allow it to cool down in the pan and then shift to a rack to cool it thoroughly.