This quick dessert is easy to throw together when you're planning your last-minute game night! Mix it up quickly, pop it in the oven, and you'll ease all the competitiveness with the light, spongy deliciousness!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch round springform pan with butter and line with parchment paper.

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  • Mix flour and baking powder together in a small bowl.

  • Cream sugar and softened butter together in a large bowl with an electric mixer. Add vanilla and beat 1 minute longer. Add eggs, one at a time, mixing thoroughly after each addition. Add in flour mixture; beat until combined. Add ricotta cheese, lemon zest, and lemon juice to batter; beat on medium speed for 2 minutes. Add milk and beat on low speed only until combined. Pour batter into the prepared baking pan.

  • Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes. Let cake cool completely before serving.

Nutrition Facts

314 calories; protein 7.6g; carbohydrates 36.6g; fat 16g; cholesterol 109.7mg; sodium 269.4mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
10/16/2019
This cake is so good you will not be sorry that you made it. Make sure, if you make this for company or your family, you hide a couple of extra pieces for yourself later!! :) Read More

Most helpful critical review

Rating: 3 stars
09/30/2019
I thought it was very heavy I guess I expected it to be more cake like...taste was good but very dense.. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/30/2021
Light and moist Read More
Rating: 5 stars
03/13/2021
I didn’t have cake flour but it is very easy to create it by using regular flour and corn starch. And otherwise I followed to recipe exactly. I used a square 8x8 baking dish sprayed with Pam. The cake was very easy and very delicious. I will definitely make this again. Read More
Rating: 3 stars
03/29/2021
I stuck to the ingredients and instructions. I thought it was too dense and moist, despite being fully cooked. Read More
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Rating: 5 stars
08/10/2020
I made my own ricotta from some left over light cream. This cake is so moist and light! Read More
Rating: 5 stars
10/16/2019
This cake is so good you will not be sorry that you made it. Make sure, if you make this for company or your family, you hide a couple of extra pieces for yourself later!! :) Read More
Rating: 5 stars
09/24/2019
I made this lemon ricotta cake. It was very tasty. I made it in a 9x9 pan. I greased the pan with canola oil spray then used the parchment paper and buttered it. I then put the batter on top of the paper. After baking in the oven letting it cool I made a buttery glaze for the top. I tend to like things sweet. It was good either way. Read More
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Rating: 5 stars
09/18/2019
Excellent texture and subtle lemon flavor. Not too sweet. Not too fluffy or sticky. Similar to a pound cake. I don’t like normal cake that is too airy. Read More
Rating: 3 stars
09/30/2019
I thought it was very heavy I guess I expected it to be more cake like...taste was good but very dense.. Read More
Rating: 5 stars
09/29/2020
I made this cake in a 9x9 pan. I greased and floured the pan like you would for any cake. It works. I zested a whole lemon, but just juiced half of it. That also worked. I didn’t frost it and it’s fine that way. It is a dense cake, but not heavy. I would like to try it with almond flavoring next time and probably substitute the lemon juice and zest with something else. Read More