Lemon Ricotta Cake

Lemon ricotta cake is the everyday cake you want on the counter: moist, tender, lightly sweet and fragrant with lemon. Ricotta keeps it soft for days and adds a subtle richness without making it heavy. It comes together in one bowl and needs no frosting.

What ricotta does to a cake

Ricotta adds moisture and a fine, close crumb. It also brings a faint tang that plays well with citrus. Because it is wet, it lets you use less butter or oil, so the cake tastes lighter than its tenderness suggests.

Ingredients (serves 8)

• 250 g ricotta, drained
• 150 g caster sugar
• 100 g butter, softened (or 80 ml olive oil)
• 3 eggs
• 200 g plain flour
• 2 teaspoons baking powder
• Zest of 2 lemons and juice of 1
• 1 teaspoon vanilla
• A pinch of salt
• Optional: 100 g blueberries or raspberries

Method

1. Heat the oven to 175°C / 350°F and line a 20 cm tin.
2. Beat the butter and sugar until light, then beat in the ricotta until smooth.
3. Add the eggs one at a time, then the lemon zest, juice and vanilla.
4. Fold in the flour, baking powder and salt. Do not overmix.
5. Fold in the berries if using, then pour into the tin.
6. Bake for 40–50 minutes, until golden and a skewer comes out clean.
7. Cool in the tin for 10 minutes, then turn out.

Optional lemon glaze

Mix 100 g icing sugar with enough lemon juice to make a pourable glaze and drizzle over the cooled cake. It adds sweetness and keeps the top moist. The cake is also excellent plain with a cup of tea.

Storing

Keeps in an airtight tin for three to four days, and actually improves on the second day as the flavours settle. It freezes well, sliced and wrapped.

See our ricotta cheesecake and fresh cheese guide for more on ricotta.