Lemon Ricotta Cake

Indulge in the perfect balance of tangy lemon and creamy ricotta with this delectable Lemon Ricotta Cake!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk ricotta cheese
• 3 large eggs
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

• Preheat the oven to 350°F and grease a 9-inch round cake pan.
• Cream together the sugar and butter until light and fluffy in a bowl.
• Add in the ricotta cheese, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool before slicing and serving.

Popular questions:

• Can I use low-fat ricotta cheese instead of whole milk ricotta?
  Yes, you can substitute low-fat ricotta for whole milk ricotta, but be aware that the texture and moisture level of the cake may vary slightly.
• Can I use bottled lemon juice instead of fresh lemon juice?
  Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used as a substitute in a pinch.
• Can I freeze this Lemon Ricotta Cake?
  Yes, this cake can be frozen for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil before freezing.
• Can I add blueberries or raspberries to this cake?
  Yes, you can mix in fresh or frozen blueberries or raspberries to the batter before baking for a delicious variation.
• Can I omit the lemon zest from the recipe?
  While the lemon zest adds a nice citrus flavor, you can omit it if you prefer a milder lemon taste.

Helpful tips:

• For a more intense lemon flavor, add a tablespoon of lemon extract in addition to the fresh lemon juice and zest.
• Serve slices of the Lemon Ricotta Cake with a dollop of whipped cream or a drizzle of lemon glaze for an extra special touch.
• You can dust the top of the cake with powdered sugar before serving for a decorative finish.
• Experiment with different citrus fruits like lime or orange for a unique twist on this recipe.

Expert Secrets:

• To ensure a light and fluffy cake, make sure not to overmix the batter once the dry ingredients are added.
• Allow the cake to cool completely before slicing to ensure clean and neat slices.
• If the cake is browning too quickly in the oven, tent it with foil halfway through baking to prevent over-browning.
• For an extra moist cake, you can brush the top of the cake with a simple syrup made from lemon juice and sugar after baking.