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Moist Lemon Ricotta Cake Recipe

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
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Ingredients

Wet Ingredients

  • 1 cup whole milk ricotta room temp
  • ¾ cup granulated sugar
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 2 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1½ cups all-purpose flour use this if NOT using collagen
  • OR 1⅓ cups all-purpose flour + 1 scoop vanilla collagen optional
  • 1½ teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Prep Preheat oven to 350°F.Grease and line an 8–9 inch cake pan.
  • Cream Butter & Sugar Beat butter and sugar until light and fluffy (2–3 minutes).
  • Add Ricotta Mix in ricotta until smooth and creamy.
  • Add Eggs Add eggs one at a time, mixing well after each.
  • Add Lemon Flavor Mix in lemon zest, lemon juice, and vanilla.
  • Combine Dry Ingredients Whisk flour, baking powder, and salt separately.Fold into batter gently — do not overmix.
  • Bake
  • Pour into pan and bake for 45–50 minutes until golden and set.
  • Cool Let cool before adding glaze.