Lemon Ricotta Cake

Prep Time
Cook Time
Ready In

Recipe: #32684

June 23, 2019

"I like to make this into little mini cakes through the summer. The cake is dense and moist and absolutely delicious with a lemon buttercream icing, or with a simple dusting of icing sugar"

Original recipe yields 12 servings


  • Serving Size: 1 (68.4 g)
  • Calories 234.9
  • Total Fat - 11.7 g
  • Saturated Fat - 7 g
  • Cholesterol - 80.3 mg
  • Sodium - 396.2 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 0.5 g
  • Sugars - 12.7 g
  • Protein - 7.3 g
  • Calcium - 197.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375˚F.

Step 2

Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray.

Step 3

Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.

Step 4

Melt butter in a medium-size microwave-safe bowl.Remove from microwave and allow to cool for 5 minutes.

Step 5

Add sugar, eggs, lemon zest and extracts. Whisk together until well blended.

Step 6

Add ricotta and stir until light and fluffy

Step 7

Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.

Step 8

Transfer batter to prepared pan and smooth the top with a knife or spatula.

Step 9

Place in preheated oven and immediately lower temperature to 350˚F.

Step 10

Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean.

Step 11

Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before decorating

Step 12

When cool, transfer to a serving platter (keep flat, bottom side up) and ice with a lemon buttercream or dust with icing sugar.

Tips & Variations

No special items needed.