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Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1 9-inch cake
Ingredients: 163g (1 1/4 cups) cake flour; 25g (1/4 cup) almond flour, sifted; 1 1/2 teaspoons baking powder1/2 teaspoon baking soda; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 200g (1 cup) granulated sugar100g (1/2 cup) light brown sugar; 170g (12 tablespoons) unsalted butter, softened; 1 1/2 tablespoons lemon zest (from 2 lemons); 3 large eggs, at room temperature; 15 ounces high-quality whole milk ricotta cheese, homemade or store-bought, at room temperaturePowdered sugar, for serving

Prep Time

15m

Cook Time

1h 15m

Total Time

1h 30m

This Lemon Ricotta Cake is a delightful, light and citrusy dessert perfect for any occasion. With a perfect blend of cake and almond flour, lemon zest, and creamy ricotta cheese, this cake is a sweet treat that will impress your guests. Serve with a dusting of powdered sugar for added sweetness.

Lemon Ricotta Cake

Ricotta Cake Lemon

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Recipe Options

Ingredients

Servings: 1 9-inch cake

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163g (1 1/4 cups) cake flour

25g (1/4 cup) almond flour, sifted

1 1/2 teaspoons baking powder1/2 teaspoon baking soda

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

200g (1 cup) granulated sugar100g (1/2 cup) light brown sugar

170g (12 tablespoons) unsalted butter, softened

1 1/2 tablespoons lemon zest (from 2 lemons)

3 large eggs, at room temperature

15 ounces high-quality whole milk ricotta cheese, homemade or store-bought, at room temperaturePowdered sugar, for serving

Lemon Ricotta Cake

Ingredients

Steps

Nutrition Facts

Lemon Ricotta Cake

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts