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.
Also, not to mention the whole situation here in Italy (pandemic!).
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). That lemon flavor is eeeeverything!
This ricotta lemon cake is the perfect Spring 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 great 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 (actually, 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.
This is how this recipe was born, just by omitting raspberries and adding lemon slices 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!
How to make it
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, an electric mixer (or a stand mixer), a spatula and...some basic ingredients (see ingredient list in the recipe card).
- Brown your butter
First step is to make brown butter (using unsalted butter).
If unsure of the process, follow this video.
Preheat your oven at 180° C (355° F).
- Wet ingredients
Using a stand or electric hand mixer (+ a large bowl), at medium speed, whisk wet ingredients until you get a fluffy texture: whole milk ricotta cheese, 3 large eggs, vanilla extract.
- Dry ingredients
In a separate bowl, combine dry ingredients: all purpose flour (for this recipe though I've used 'type 1' flour which is not as refined as all purpose), light brown sugar and a pinch of salt.
Also add baking powder, lemon zest and fresh lemon juice (over the baking powder so it forms bubbles).
Add wet ingredients to flour mixture, then add brown butter.
Gently stir with a spatula.
Time to grease a 8 inch springform pan with oil/butter then line with parchment paper (sides and bottom of the pan).
Pour batter into the prepared pan and add fresh lemons slices and almonds on top of the cake.
Baking time is about 50-60 minutes.
- Let cool
Remember to let your moist cake cool onto a wire rack, then take it out of the cake pan.
Sprinkle some powdered sugar on top.
Consistency of the batter
If you're wondering what the cake batter should look like: this is a dense cake (but with soft crumb), so batter will be more on the "thick" side, not runny.
Storage: how long does fresh ricotta last?
When I bake something a little bit more moist and with fresh ingredients inside, like fruit, 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 AMAZING.
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.
Enjoy this simple recipe, a lovely lemon ricotta cake!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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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!
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