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cake on a cake pedestal with a slice taken off it.
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Lemon Ricotta Cake

This lemon ricotta cake is soft, moist, and full of bright citrus flavor. An easy Italian-style cake perfect for dessert, brunch, or coffee.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Italian
Diet: Vegetarian
Skill Level: Beginner
Servings: 12
Author: Rena Awada

Ingredients

  • ¾ cup butter softened at room temp, or neutral oil
  • 1 cup sugar light cane sugar
  • 15 ounces whole milk ricotta cheese drained well
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 large organic lemon zested and juiced
  • 3/4 cup white chocolate chips or chopped white chocolate
  • ½ teaspoon baking soda
  • 1 3/4 cups all-purpose flour or whole wheat flour

Instructions

  • Preheat the oven to 350F and line a 10-inch springform pan.
  • In a mixing bowl, beat the ¾ cup butter and 1 cup sugar with an electric mixer until creamy. Add the 15 ounces whole milk ricotta cheese and mix to combine.
    adding ricotta cheese over the blended butter and sugar.
  • Add the 3 large eggs and 1 tablespoon vanilla extract, and mix on low until fully incorporated.
    adding eggs and vanilla into the batter in a bowl before whisking.
  • In a small bowl, combine the ½ teaspoon baking soda and 1 3/4 cups all-purpose flour. Add over the wet mixture and mix by hand until incorporated.
    Adding flour over the egg batter mixture.
  • By hand, incorporate the 1 large organic lemon zest and juice, and the 3/4 cup white chocolate chips.
    adding in lemon zest and white chocolate chips into the cake batter.
  • Transfer the batter to your prepared pan. Bake for 55-65 minutes, until the toothpick inserted in the center comes out clean.
  • At about the 35-40-minute mark, it starts to turn brown on top, so lightly cover it with parchment paper or foil.
  • Allow the cake to completely cool in the pan before removing it.
    lemon cake on a plate with a piece cut off.

Notes

  • Use all-purpose, gluten-free, or whole wheat flour. I did not test this with almond flour, so I can't say if almond flour will work here.
  • Use fresh lemons instead of bottled lemons because you will need the zest.
  • White chocolate chips can be optional, but they add great flavor.
  • Do allow the cake to cool fully before serving. 

Nutrition

Calories: 378kcal | Carbohydrates: 39g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 195mg | Potassium: 124mg | Fiber: 1g | Sugar: 24g | Vitamin A: 585IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 1mg