Lemon Ricotta Cake is an Italian-inspired dessert that focuses on balance rather than richness. Instead of relying solely on butter, this cake uses ricotta cheese to create a tender, moist crumb that stays soft without feeling heavy. The lemon adds freshness and aroma, but never overwhelms — the flavor remains gentle, clean, and well-rounded.

What makes this cake especially appealing is its texture. When baked correctly, it remains moist for days, with a delicate crumb that feels almost creamy. It’s the kind of cake that works just as well for an afternoon coffee as it does for a light dessert after dinner.

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Ingredients (Serves 8)

• 250 g full-fat ricotta cheese, room temperature

• 200 g granulated sugar

• 3 large eggs, room temperature

• 120 ml neutral oil (or melted unsalted butter)

• Zest of 2 lemons

• 60 ml fresh lemon juice

• 250 g all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• Powdered sugar, for dusting (optional)

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Pan and Oven

Preheat the oven to 170°C (340°F).
Line a 22 cm (9-inch) round cake pan with parchment paper and lightly grease the sides.

Tip:
A slightly lower baking temperature helps prevent drying and keeps the crumb tender.

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2. Mix Ricotta and Sugar

In a large bowl, whisk the ricotta cheese and sugar until smooth and creamy.
Take your time here — the smoother this base, the better the final texture.

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3. Add the Eggs

Add the eggs one at a time, whisking well after each addition until fully incorporated.

Important:
Eggs at room temperature blend more easily and help create an even crumb.

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4. Add Oil and Lemon

Whisk in the oil (or melted butter), lemon zest, and lemon juice until the mixture is uniform.

Key point:
Lemon zest provides aroma, while lemon juice adds brightness. Both are essential for balance.

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5. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined.

Do not overmix.
Overworking the batter will make the cake dense instead of tender.

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6. Bake

Pour the batter into the prepared pan and smooth the surface.

Bake for 45–50 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Critical note:
If the top browns too quickly, loosely cover with foil during the last 10 minutes.

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7. Cool and Finish

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.

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Professional Tips for Best Results

• Use full-fat ricotta for the best moisture and texture.

• Do not skip cooling time — the crumb continues to set as the cake cools.

• This cake tastes even better the next day as the flavors settle.

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Common Mistakes to Avoid

• Overbaking (the most common issue)

• Using cold ricotta straight from the fridge

• Overmixing after adding flour

• Adding too much lemon juice, which can weigh down the batter

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Serving Suggestions

Serve plain, with fresh berries, or alongside lightly whipped cream.
Pairs especially well with coffee or unsweetened tea.