Quick Lemon Ricotta Cake
This quick to assemble cake will impress all your guests! It has a flavorful lemon bite and a beautiful creamy texture. Its lightly sweetened with some granulated sweetener and grated apple. I prefer to use Honey Crisp or Fuji apples in my baking. They truly are the sweetest! The ricotta cheese gives it that creamy bite!
For the ricotta cheese, I always use Whole Milk Ricotta in my recipes. It has the most flavor, dense texture and richness. I was considering adding some lemon extract to this recipe for added lemon flavor. However, I decided against it and really loved the outcome. This cake didn’t need it at all! If you love lemon, you will love my 4 Ingredient Lemon Cake or my Healthier Lemon Olive Oil Cake!
The best way to finish this cake is with some powdered sugar, lemon zest and fresh berries. If you like this cake, you will love my Tangerine Ricotta Cake or my Coconut Ricotta Cake which is gluten free!
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Quick Lemon Ricotta Cake
Equipment
Ingredients
- 2 eggs
- 1 cup ricotta cheese
- 1/3 heaping cup grated apple
- 1 lemon, zested
- 1/3 cup granulated sugar of choice
- 1/2 cup flour, sifted
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350℉. Line a 8×4 inch loaf pan with parchment paper. If you don't have a loaf pan, use a round 6 or 7 inch cake pan.
- In a large mixing bowl, whisk together eggs and ricotta cheese for one minute, until smooth.
- Next whisk in the grated apple, lemon zest and the sugar until incorporated. Sift in the flour, baking powder and salt and mix with a spatula. Transfer the batter to your pan and tap on the counter to settle the batter in the pan. Bake for 40-45 minutes or until a toothpick comes out clean. Allow to set in pan for 5 minutes then transfer to a cooling rack for 20 minutes. Serve with powdered sugar, lemon zest and fresh fruit!
Notes
Nutrition
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Looks yummy! Can you use lemon juice instead of lemon zest? If so, how much lemon juice?
HI Mary, thank you! I havent tried it that way… You would have to add a bit more flour to adjust for more wet ingredients. Also you try adding lemon extract for more lemon flavor!
This cake was so amazing. Made it with Trader Joes gluten free flour because I have a wheat allergy and it was still so so so awesome. Making it again this weekend. Thank you Stella!
Hi Tania, I’m so glad you enjoyed the recipe! Thanks for trying it out and coming back to share your feedback!
The recipe directions don’t say anything about adding the juice from the lemon. Should we add the juice and the zest… or just the zest?
there is no lemon juice added to this recipe .. the zest covers for the flavor!
Made as per instructions. Very easy, very tasty; might switch out ca 10g of the sugar for some extra apple next time.
Excellent because inexpensive, fast and easy, great effort to result ratio, reasonably healthy for cake.
Come December, I’ll try use orange zest instead of the lemon and add a touch of cardamom.
Basically, solid recipe, good to keep and play around with for fun.
Hi Cat, I’m glad you liked the cake recipe! Thanks for coming back to leave your feedback!
Just made it this morning for Sunday brunch. Very quick to make. I used a 6 inch springform pan with a parchment paper bottom and the cake is sticking on bottom to So I’m wondering if I use the wrong pan? Will definitely be making again. The lemon comes through so perfectly and it’s such an easy and light to put together great recipe!
Hi Ann Marie, I’m glad you liked the recipe! Thanks for trying it out!
I’m not sure why the cake stuck…I use parchment paper all the time and never have any issues with sticking!
You can try spraying or greasing the pan or parchment next time!
Where is the oil or butter? Seems that would make for a moister tastier cake?
HI Tommy, the ricotta cheese is a nice fat that brings flavor and moistness for the cake.. its great!
Yummy very good liight cake 😍
Hi Rose, I’m so glad you tried the recipe! Thank you for the kind message! <3
Is it ricotta or cottage cheese? The video on instagrams says cottage
its ricotta cheese in this recipe!