Oh man, this week is definitely not going as it should.
I planned a St. Patrick’s day recipe (beer cupcakes with a creamy beer/Baileys’ filling), but it was almost a fail (tested 4 times, delicious but not what I had in mind).
Also, not to mention the whole situation here in Italy (you know what I’m talking about).
Ok then, let’s console ourselves with this MOIST brown butter lemon ricotta cake. This was BEYOND delicious. A real treat (something that I like to call hygge food).
This ricotta lemon cake is the perfect Springy treat/breakfast
I’ve been wanting to make a ricotta and lemon cake FOR AGES. At first, my idea was to make easy-peasy cheesecake with few ingredients (still developing that recipe though!).
Then one day I found this recipe by Jul’s Kitchen (that she adapted from raspberry ricotta cake by BonAppetit). Actually, I didn’t find it. I knew she had that cake on the blog and I absolutely wanted to try it.
Oh. My. Gosh. I told her (not only her, I told everyone!) that it was the best cake I’ve ever made (look at the photo!).
One of those recipe that I would have loved to develop myself (unluckily it’s not mine!).
Anyway, a few days after making that deliciousness, I decided to try a variation: why not making a ricotta lemon cake? I thought.
So this baby girl was born, just by omitting raspberries and adding lemon instead.
You know what I also love about it? It’s extremely easy to make and it will brighten up your day. Just look at it!
Could it be easier to make? Nope.
As I mentioned, this ricotta cake is so easy to make, but it’s important to follow the steps in order. You’ll need two bowls, a whisk (or a stand mixer), a spatula and your ingredients.
- First brown your butter. If unsure of the process, follow this video.
- Combine wet ingredients until creamy: ricotta, eggs, vanilla extract.
- In another bowl combine dry ingredients.
- Add wet to dry + brown butter, then gently stir with a spatula.
- IMPORTANT: grease a 8 inch pan with oil or butter then line it with parchment paper. Pour the batter.
- Now bake for 50-60 minutes at 180° C (355° F)
Storage: how long does fresh ricotta last?
When I bake something with fresh ingredients inside, like fruit, and which is more moist, I like to store it into the fridge inside an airtight container.
Then when I want to eat it, I warm it up in the microwave for just a few seconds. Becomes soft and A MA ZING.
It will last for a few days in the fridge!
Does ricotta cake need to be refrigerated?
As I just mentioned, it’s better if you store it into the fridge, since it has ricotta and also lemon juice.
You can also store it at room temperature but it won’t last longer.
Do you have other questions?
It’s not easy to answer all the questions you may have, so PLEASE leave a comment below and I’m glad to reply! Thank you.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Don’t forget to pin and share this easy and delicious recipe!
MOIST LEMON RICOTTA CAKE
- 22 cm Mold
- 3 Eggs (at room temperature)
- 250 gr Fresh ricotta cheese (at room temperature)
- Vanilla extract - to taste
- 230 gr Organic all purpose flour - (personally, I've used 'type 1' flour which is not as refined as all purpose)
- 150 gr Light brown sugar
- 15 gr Baking powder
- a pinch Salt
- 1 or 2 Organic lemons
- 115 gr Unsalted butter
- Almonds to garnish
- First step: let your butter melt into a small metal pan, then let it brown. If unsure of how to make brown butter, click here.Let cool down.
- Preheat the oven at 180° C (355° F).
- Using a stand mixer or hand mixer: beat eggs and ricotta until well combined and creamy, then add vanilla
- In another bowl, mix flour, sugar, baking powder, zest from one or two lemons and salt. Add about 30 gr of lemon juice over the baking powder so it forms bubbles.
- Add ricotta mixture to dry ingredients, then also add brown butter, and gently stir with a spatula just until combined. DO NOT over mix otherwise you'll get a tougher cake.
- Grease and dust a 22 cm (8.5 inches) round cake pan. Pour batter into the pan.
- Garnish with sliced almonds and bake fro about 50-60 minutes.
- P.S. I decorated my lemon ricotta cake with lemon slices, but it was not the best idea;) they were a bit annoying to bite.
Loved this Springy cake? Try my carrot cupcakes, easy and delicious for this time of the year!
© Healthy Little Cravings – Roberta Dall’Alba.
I own all content and photos’ copyright.
Before using my photos and recipes, please email me.
If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.