Lemon Ricotta Cake

This Lemon Ricotta Cake is extra moist, full of lemon flavor, and goes perfectly with Greek coffee.

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This lemon and blueberry ricotta cake is exceptionally moist and light and comes together in just a few minutes. It’s perfect for a fresh summer dessert with blueberries straight from the market. Good quality full-fat ricotta cheese that isn’t too watery makes the cake super moist, and the sweet lemon zing is so refreshing. Lemon is the traditional citrus, but using oranges would be good, too. You can change out the berries for whatever’s in season and make it gluten-free with just one swap. So good, easy, and versatile!

Why this will be your go-to summer cake

• Light, fluffy cake
• Bright lemon
• Fresh, sweet, juicy blueberries
• A quick, versatile, easy-to-make, light, fluffy cake bursting with summer flavor!

Everything you need

The Dry Ingredients:

• All-purpose flour –replace with almond flour to make this cake gluten-free!
• Almond flour
• Baking powder –makes your cake nice and fluffy
• Zest of 3 lemons –remember to zest before juicing!
• Blueberries –sub and berry or combination to make it your own

The Wet Ingredients:

• Unsalted butter –softened
• Vegetable oil –any light vegetable oil of your choice
• Granulated sugar
• Whole milk ricotta cheese –gives the cake tons of moisture
• Pure vanilla extract
• Eggs at room temperature –place eggs in a bowl of warm water to quick temp
• Fresh lemon juice plus 1/2 teaspoon baking soda –sub orange if you like

Baker’s tip!

In recipes with baking soda, I always like to stir it into the liquid. It dissolves into the liquid, and you never get a bitter taste in your cake or pastries.

How to make Lemon Ricotta Cake

• Preheat the oven to 350 °F, 180 °C.
• Grease a 9 x 13-inch (23 by 33 cm) pan with melted butter.
• Toss the blueberries to coat with a tablespoon or two of flour in a small bowl and set aside.
• Whisk together the remaining dry ingredients in a large bowl.
• Beat the butter, oil, sugar, and vanilla until thick and fluffy.
• Then, add the eggs and beat together until incorporated.
• Add the ricotta and beat until incorporated.
• Combine the lemon juice with baking soda and add it to the mixer.
• Next, add the dry ingredients in a few batches until incorporated.
• Fold the blueberries in with a spatula and transfer the batter into an even layer in the pan.
• Bake on the center rack for 50-55 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with some moist crumbs attached.
• Allow the cake to cool a bit before serving.

Serve

 I like to serve this cake slightly warm with a dollop of mascarpone cheese, whipped cream, or ice cream on top. For a little bit of crunch, sprinkle over a few sliced almonds. However, all you really need is a hot cup of Greek coffee. If there are any leftovers, store them in an airtight container in the refrigerator. Just don’t tell anyone so you can have first dibs the next day! Kali Orexi!

More delicious Lemony dessert recipes:

• Lemon Layer Cake
• Lemon Phyllo Custard Pie
• Lemon Pistachio Cake
• Lemon Roulade Cake
• Lemon Cream Cake

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Lemon Ricotta Cake

This Lemon Ricotta Cake is moist and full of lemon flavor. It's easy to make and goes perfect with a cup of Greek coffee.

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Ingredients

The Dry Ingredients:

• 1 cup (140g) all-purpose flour
• 1/2 cup (60g) almond flour
• 2 teaspoons (10g) baking powder
• the zest of 3 lemons (about 3 tablespoons)
• 1 cup blueberries dusted in 2 tablespoons flour

The Wet Ingredients:

• 4 oz (113g) unsalted butter, softened
• 1/4 cup (60ml) vegetable oil
• 1 and 1/2 cups (330g) granulated sugar
• 1 and 1/2 cups (380g) whole milk ricotta cheese
• 1 teaspoon pure vanilla extract
• 3 eggs at room temperature
• 1/4 cup fresh lemon juice plus 1/2 teaspoon baking soda

Instructions

Preheat the oven to 350 °F, 180 °C. Grease a 9 by 13-inch (23 by 33 cm) pan with melted butter.

Place the blueberries in a small bowl and set aside. Combine all of the remaining dry ingredients in a large bowl and whisk together. Take 1-2 tablespoons of the flour mixture and sprinkle it over the blueberries. Toss together to coat the berries and set aside.

Beat the butter, oil, sugar, and vanilla until thick and fluffy. Add the eggs and beat together until incorporated. Add the ricotta and beat until incorporated. Combine the lemon juice and baking soda together and add it to the mixer.

Add the dry ingredients in a few batches until incorporated. Fold in the blueberries and transfer the batter into the pan. Spread it evenly.

Bake on the center rack for 50-55 minutes. The cake is ready when a toothpick that is inserted in the center comes out clean or with some moist crumbs attached.

Allow the cake to cool and serve with Greek coffee or tea.

Notes

Leftovers can be stored in the refrigerator in an airtight container.

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