Sundays are meant for special breakfasts. To brighten your table today, we are sharing this lemon ricotta cake recipe. It’s one of those bakes that fills the entire house with a heavenly aroma and brings a sense of pure coziness. Treat your family to this delight—let’s get baking!
Ingredients for Lemon Ricotta Cake:
- 9 oz (approx. 250g) Ricotta cheese;
- 4 Large eggs;
- 3/4 cup Extra-virgin olive oil;
- 2 cups All-purpose flour;
- 3/4 cup Granulated sugar;
- Zest of 2 large lemons;
- 2 tsp Baking powder.
How to make Lemon Ricotta Cake:
- In a mixing bowl, combine the flour, sugar, and baking powder;
- Mix everything very well;
- Next, in a blender, combine the olive oil, ricotta, and eggs;
- Blend for two minutes, then pour this mixture into the dry ingredients;
- Stir until the batter is smooth and well combined;
- Gently fold in the lemon zest;
- Grease your baking pan with a little olive oil and a dusting of flour;
- Pour the batter evenly into the pan;
- Bake in a preheated oven at 350°F (180°C) for about 30 to 40 minutes;
- Let it cool slightly, serve, and enjoy!
Pro Tip:
For the perfect lemon ricotta cake, be careful not to overdo the lemon zest. The goal is to use just enough for a bright flavor that complements—rather than overpowers—the delicate, creamy profile of the ricotta.
Did you know?
Lemon ricotta cake is a traditional Italian recipe known as “torta di ricotta al limone.” It is a beloved dessert in the Sicily region of Southern Italy, often served at parties and special celebrations. Ricotta is a light, fresh cheese that, when paired with the zesty brightness of lemon, creates an incredibly moist and delicious cake.
Did you like this recipe? Share it with your friends! We have plenty more delicious cake recipes on our blog.