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Lemon Ricotta Cake

April 5, 2020 by Mary 4 Comments

Side view of Lemon Ricotta Cake with whipped cream, blueberries and Cape Gooseberries.
Side view as I wanted you to see how moist this cake is!

With the pandemic of Covid-19 in full force, we all need to stay at home and cook great meals, even dessert, with this delicious Lemon Ricotta Cake recipe! This is super simple to make and results in a lovely lemony, super moist, delectable cake.

I first made this Lemon Ricotta Cake when I had bought a bunch of ricotta to make a requested lasagna for one of my kids and then, he was not going to be able to stay for dinner so no lasagna (I wasn’t going to make it just for me) and a large container of ricotta sitting in my refrigerator. What to do? Make a cake for my dear friends, Margaret and Wayne, coming over for dinner two nights later!

You may remember, Margaret is a terrific baker – excellent cook too – but a great baker! She makes these amazing yeast sticky buns around the holidays that I absolutely adore. I get a little frightened of yeast-y things, unless it’s my mom’s homemade Polish bread recipe, which I’ve made a million times. Margaret is unfazed by any dessert or sweet recipe and just does it with aplomb.

For toppings…

Because of this, I supremely value Margaret’s approval on sweets, as she is the expert, and this cake passed with flying colors. I originally served it with ice cream, but I found that to be too cold and masked the natural moistness that is inherent in the cake. The whipped cream, which I used last night to celebrate my son’s birthday (notice the candle holes on top of the cake), along with blueberries and these odd yellow berries called, Cape Gooseberries, was better than ice cream and just delicious!

Easy peasy…

In making this Lemon Ricotta Cake, you don’t even need to pull out the mixer, just make sure the butter is completely softened and you can mix by hand with a spatula.

And it is not only the ricotta that makes it so moist but also the grated apple – an added surprise!!

Make this nice little sweet to end your meal or enjoy with a cup of coffee or tea in the morning.

Happy Sunday everyone – stay safe and stay at home – we can do this!!

  • Lemon Ricotta cake batter in a bowl.
Lemon Ricotta cake batter in the pan ready to go into the oven.


LEMON RICOTTA CAKE – serves 8

9 tbsp unsalted butter, softened, plus more for greasing the cake pan
1 cup granulated sugar
3 eggs
1 cup + 2 Tbs. all-purpose flour, plus more for dusting
1 Tbs. baking powder
Pinch of salt – preferably French grey
1 cup ricotta cheese
Zest of 1.5 lemons
1 medium apple, peeled and grated
Powdered sugar, to dust the top
Blueberries and/or Cape Gooseberries (Optional)
Heavy Whipping Cream – whipped (Optional)

Preheat the oven to 400°F. Grease an 8″ cake pan with some softened butter. Cover the bottom of the pan with parchment paper and butter that as well. Dust all over with flour.

In a large bowl, mix the butter and sugar together using a rubber spatula. When the two are combined and creamy, add in the eggs and mix to combine. You may want to use a whisk at this point.

Combine the flour, baking powder, and salt. Stir everything together until all of the flour mixture is incorporated.

Then add in the ricotta, lemon zest, and grated apple. Again, stir everything to combine – there should be no visible clumps of dry ingredients, but do not overstir.

Scrape the batter into the prepared cake pan and smooth out the batter. Bake the cake for 30 – 35 minutes, until the cake is beginning to get golden on top and the edges start to pull away from the sides of the pan.

Let the cake cool in the pan for 15 minutes before flipping out onto a wire rack to cool completely. Remove the parchment paper. Once the cake has cooled, dust the top with powdered sugar.

Serve with love, whipped heavy cream, fresh blueberries and/or Cape Gooseberries and and enjoy!! 

Lemon Ricotta cake out of the oven, cooling.
Lemon Ricotta cake with powdered sugar and birthday candle holes.

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Filed Under: Desserts, Tea time Tagged With: coffee cake, easy desserts, lemon ricotta cake, lemony cake, simple desserts, tea cake

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Comments

  1. Jovina Coughlin says

    April 5, 2020 at 4:31 PM

    What a great recipe and I love ricotta cakes. I also like how easy it is to make. Stay well Mary and keep cooking.

    Reply
    • Mary says

      April 12, 2020 at 10:14 AM

      Thank you Jovina!! This is super easy and quick. Cooking, even if only for myself, has kept me sane in this pandemic era.

      Happy Easter to you and your family – stay safe!! <3

      Reply
  2. Margaret Brown says

    April 6, 2020 at 1:15 PM

    Mary: You earned a sticky bun-based brunch when this pandemic allows us to live life as a huggable community, again. What lovely and loving comments aimed at me.Hugs to you and stay well. Love Margaret

    Reply
    • Mary says

      April 12, 2020 at 10:16 AM

      :)))))) All true!!

      Can’t wait for the brunch!!! xoxoxo, Mary

      Reply

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