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If you are looking for a quick and simple cake recipe to serve with tea or at brunch, then this Lemon Ricotta Cake is for you. Moist and tender from loads of whole ricotta cheese in the batter.
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!
Thank You for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Quick Lemon Ricotta Cake
Equipment
Ingredients
- 2 eggs
- 1 cup (248 g) ricotta cheese
- 1/3 heaping cup (41.67 g) grated apple
- 1 lemon,, zested
- 1/3 cup (66.67 g) granulated sugar, of choice
- 1/2 cup (62.5 g) flour,, sifted
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350ā. 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!
I’ve made several of your dessert recipes. All were easy to make & delicious! Question on this recipe: does the “1 lemon, zested” ingredient mean ONLY the ZEST of 1 lemon, and no other part of the lemon? If so, maybe “Zest of 1 lemon” would be clearer? Then again, I’m very easily confusedšTY for all your great recipes