Table of Contents
Intro
This tastes exactly like the kind of cake you linger over at Easter brunch — light, moist, and gently fragrant with lemon. Lemon Ricotta Cake is one of those recipes that feels quietly impressive without being fussy. It bakes up soft and airy, with a tender crumb that stays moist for days, making it perfect for relaxed spring mornings and holiday tables.
If you love desserts that aren’t overly sweet but still feel special, this cake deserves a spot on your Easter menu.
Why You’ll Love This Recipe
- Moist, tender texture thanks to creamy ricotta
- Bright lemon flavor without being sharp or sour
- Simple ingredients you can find anywhere
- Perfect balance between cake and breakfast pastry
- Ideal for Easter brunch, spring gatherings, or gifting
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup whole-milk ricotta cheese
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional:
- Powdered sugar for dusting
- Sliced almonds for topping
How to Make It
- Preheat oven to 350°F (175°C). Grease and line a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, mix ricotta, sugar, melted butter, eggs, lemon zest, lemon juice, and vanilla until smooth.
- Gently fold dry ingredients into the wet mixture just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes, until the cake is set and lightly golden.
- Let cool before removing from the pan. Dust with powdered sugar before serving if desired.
[IMAGE PROMPT – IDEOGRAM]
Action shot of cake batter being poured into a round baking pan, soft natural light, shallow depth of field, home kitchen setting, no text overlays
Pro Tips / Variations
- Use whole-milk ricotta for the best texture
- Don’t overmix — gentle folding keeps the cake light
- Add blueberries or raspberries for a spring twist
- Swap lemon for orange zest for a softer citrus flavor
- Store covered at room temperature for up to 2 days or refrigerate for 4
Serving Ideas
- Serve with coffee or tea for Easter brunch
- Add fresh berries and whipped cream for dessert
- Slice thinly for a light afternoon treat
- Wrap slices as a thoughtful homemade Easter gift
Conclusion
Lemon Ricotta Cake is the kind of recipe that feels right at home on an Easter table. It’s light but satisfying, simple yet elegant, and easy enough to make without stress. Whether you’re serving it for brunch, dessert, or a quiet spring afternoon, this cake brings a soft, citrusy brightness that always feels like a celebration. Save this recipe and make it part of your Easter tradition.
