If you’re looking for a soft, creamy, and slightly tangy dessert that’s super simple to make, this One-Bowl Lemon Ricotta Cake is just perfect.
Made using only one bowl, it’s mess-free and quick. With fresh lemon and smooth ricotta cheese, this cake gives you that classic Italian flavour in a very easy way. Whether it’s for a family tea-time treat or a party dessert, this cake will never disappoint.
What is a One-Bowl Lemon Ricotta Cake?
This cake is a lighter version of the famous Italian ricotta cake. It uses just a few ingredients and no butter or baking powder, yet it turns out moist and soft.
The lemon juice and zest add a fresh, tangy flavour, while the ricotta makes the texture rich and creamy. Everything is mixed in just one bowl, so cleanup is quick and easy.
Ingredients Needed
You don’t need many ingredients to make this cake. Here’s what you’ll need:
- 300g ricotta cheese
- 3 eggs
- 100g sugar
- 50g all-purpose flour
- 30ml seed oil (like sunflower or canola)
- Juice and zest of 1 lemon
- Powdered sugar for topping
Step-by-Step Recipe
Step 1: Beat the Eggs and Sugar
In a large mixing bowl, break the eggs and add the sugar. Use an electric whisk to beat them until the mixture is light and frothy.
Step 2: Add Ricotta
Add the ricotta cheese and whisk again until the mixture is smooth.
Step 3: Add Oil
Slowly pour in the oil while mixing. This makes the batter soft and creamy.
Step 4: Add Lemon
Now mix in the lemon juice and zest for a fresh and zesty taste.
Step 5: Add Flour
Sift in the flour and gently fold it into the mixture. Be careful not to overmix—just stir until everything is combined.
Step 6: Bake
Pour the batter into a round cake tin (18–20 cm) lined with baking paper. Smooth the top and bake at 170°C (350°F) for about 45 minutes. When a toothpick comes out clean, the cake is done.
Step 7: Cool and Serve
Let the cake cool completely. Then remove it from the tin, dust with powdered sugar, and serve.
Tips for the Best Cake
Make sure your ricotta and eggs are at room temperature. Use fresh ricotta for the creamiest texture. Don’t worry if the batter has small lumps—they’ll go away while baking. Mix gently to avoid a dense or rubbery cake.
Fun Additions
You can change the taste by adding vanilla, chocolate chips, or berries. For a fancy touch, try a lemon glaze, honey drizzle, or sprinkle some crushed pistachios on top.
How to Store and Freeze
Keep the cake in an airtight container at room temperature for 2–3 days. If it’s hot or you’ve added toppings, store it in the fridge. To freeze, wrap it in plastic and foil, then freeze for up to 3 months. Thaw at room temperature before eating.
This One-Bowl Lemon Ricotta Cake is a lovely dessert that’s simple to make but tastes like it took hours. It’s fluffy, creamy, and full of fresh lemon flavour. Great for any season, this cake is a treat your family and friends will love.
Whether you enjoy it plain or dress it up, it’s sure to become a favourite at your home.
FAQ
Can I use low-fat ricotta for this cake?
Yes, you can use low-fat ricotta, but the texture may be slightly less creamy. Full-fat ricotta is recommended for the best result.
Why does my lemon ricotta cake come out rubbery?
This usually happens if the batter is overmixed. Mix just until the ingredients are combined for a soft texture.
What can I use as a topping?
Powdered sugar, lemon glaze, honey, whipped cream, or fresh berries all work beautifully. Nuts like almonds or pistachios also add a nice crunch.
Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day after the flavours have settled. Store it in an airtight container until ready to serve.
Does lemon ricotta cake freeze well?
Absolutely. Wrap the cake tightly and freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
