Description

An incredibly moist and tender ricotta lemon cake made with just five simple ingredients. This easy dessert requires no mixer and delivers a delicate, tangy-sweet flavor that is perfect for any occasion.

Ingredients

Scale

2 cups (500g) whole milk ricotta cheese
2 large fresh lemons (for zest and juice)
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 cup (125g) all-purpose flour
Optional: 1 tablespoon poppy seeds
Optional: ½ teaspoon almond extract
Optional: 2 tablespoons honey for drizzling

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter or non-stick spray and line the bottom with parchment paper.
If the ricotta appears watery, drain it in a sieve for 10 minutes to ensure a thick consistency.
Zest the lemons to get about 2 tablespoons of zest, then juice them to get about ½ cup of fresh lemon juice. Strain the juice to remove seeds.
In a large mixing bowl, whisk the drained ricotta, sugar, and eggs vigorously until smooth and lump-free.
Stir in the lemon zest and lemon juice. The mixture may look curdled, which is normal.
Sift the flour over the wet ingredients and gently fold it in with a spatula or whisk until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack to cool completely before slicing.

Notes

Draining the ricotta is crucial to prevent a soggy texture. Use fresh lemons only; bottled juice lacks the necessary brightness. Do not overmix the batter once flour is added to avoid a tough cake. This cake tastes better the next day as flavors meld. It can be stored at room temperature for 2 days or refrigerated for 5 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 slice (1/9th of th
Calories: 220
Sugar: 18
Sodium: 150
Fat: 10
Saturated Fat: 5
Carbohydrates: 28
Fiber: 1
Protein: 8

Keywords: ricotta cake, lemon cake, 5-ingredient dessert, easy baking, gluten-free option, moist cake, no mixer dessert