Ingredients
1 cup whole milk ricotta cheese
3/4 cup sugar
2 large eggs
1/2 cup neutral oil (like canola or grapeseed)
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
Powdered sugar, for dusting (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment.
2. In a large mixing bowl, combine ricotta, sugar, eggs, oil, lemon zest, lemon juice, and vanilla. Whisk until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Add the dry ingredients into the wet mixture and stir just until combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
8. Once cooled, dust with powdered sugar before serving.
Notes
For a richer flavor, substitute 2 tablespoons of the oil with melted butter.
You can also fold in 1/2 cup fresh berries or mini chocolate chips.
Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: dessert with ricotta cheese, lemon ricotta cake, ricotta dessert