Lemon Ricotta Cake

Today I have for you a really moist, really delicious single-layer lemon ricotta cake. Dressed with a lemon glaze and a few fresh berries, you won’t be disappointed. Simple and elegant.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3KJAdKs

• precut parchment circles https://amzn.to/3KM871k

• Baker’s Joy baking spray https://amzn.to/3kIJMi2

• pure vanilla extract https://amzn.to/3EKS8ge

• microplane zester https://amzn.to/3y396me

• citrus press https://amzn.to/3EKDCoy

---

Lemon Ricotta Cake

makes a single layer 9-inch cake

Printable Recipe

Ingredients

For the Cake:

• 1/2 cup (8 tablespoons) unsalted butter, room temperature

• 1 cup granulated sugar

• 2 tablespoons grated lemon zest (from 1-2 lemons)

• 3 large eggs, room temperature

• 15 ounces whole milk ricotta

• 1/2 teaspoon pure vanilla extract

• 1 1/3 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For the Glaze:

• 2 cups confectioners sugar

• 3 tablespoons freshly squeezed lemon juice

• 2-3 tablespoons whole milk or half and half

For the Garnish:

• fresh berries (optional)

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 9-inch professional cake pan with a parchment circle and Baker’s Joy baking spray.

3. In a medium bowl, combine the flour, baking powder, and salt set aside until needed.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together for 2 minutes.

5. Add the eggs, one at a time, beating for 20 seconds after each; followed by the ricotta cheese.

6. Add the flour mixture until no traces of dry ingredients remain, scrape down sides of bowl to ensure ingredients are well incorporated.

7. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

8. Rest 10 minutes before turning cake out of pan; cool completely right side up.

9. Whisk glaze ingredients together and our over cake.

10. Garnish with fresh berries (optional).

recipe adapted from Lands and Byerley

Lemon Bars

It’s a good thing citrus season falls in the middle of winter because right about now, I could use a little sunshine (and a good hit of Vitamin C). This recipe is extremely easy to make so if you need to put a little happy in your day, grab a bag of lemons and start baking.

---

Items used to make this recipe:

(affiliate links)

• 9x13 commercial cake pan https://amzn.to/3jpHFix

• citrus press https://amzn.to/40c5Z8p

• citrus juicer https://amzn.to/3DtGu8u

• pure vanilla extract (you deserve the good stuff) https://amzn.to/3wHFAS3

• non-melting confectioner’s sugar for humid climates https://amzn.to/40a73JT

• gluten-free flour https://amzn.to/3Jwrzyw

---

Lemon Bars

makes one 9x13 cake pan

Printable Recipe

Ingredients

Shortbread Crust:

• 1/2 pound (16 tablespoons) unsalted butter, room temperature

• 2 cups all purpose flour (or gluten-free flour)

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon fine sea salt

Filling:

• 3 cups granulated sugar

• 1 cup all purpose flour (or gluten-free flour)

• 6 large eggs, room temperature

• 1 cup freshly squeezed lemon juice

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon fine sea salt

Garnish:

• confectioner’s sugar (or non-melting conf. sugar) for dusting

Directions

To make the crust:

1. Preheat oven to 350F and place rack in center position,

2. In the bowl of a stand mixer fitted with the paddle attachment, combine all the crust ingredients until no traces of dry ingredients remain.

3. Press dough evenly into bottom of uncoated 9x13 aluminum cake pan.

4. Bake for 15-20 minutes, then remove from oven and reserve while you make the filling.

To make the filling:

1. In a medium mixing bowl, whisk together the sugar and flour until no lumps remain.

2. Add the remaining filling ingredients and whisk until smooth.

3. Pour filling over prebaked crust and return to oven for 30-35 minutes or until the filling is set.

4. Allow to cool completely in pan (chill if desired) before serving.

To serve:

1. Just before serving, sprinkle with a layer of confectioner’s sugar, then cut and serve. In humid climates, consider non-melting confectioner’s sugar. Bars are best served the day they’re baked as the shortbread crust will become chewy after that.

2. Store leftovers in an airtight container in the refrigerator for up to a week. They can safely be kept at room temperature, but chilling keeps the filling firm and easy to handle.

Notes

• This recipe can easily be made gluten free by using gluten-free flour instead of all purpose flour. Substitute equally.

• Serve these bars the same day they are baked. You can still eat them a few days later, but the crust will absorb moisture from the lemon filling and become chewy.

• Wait until the bars are completely cool before dusting with confectioner’s sugar. If you live in a humid climate, you might prefer dusting with non-melting confectioner’s sugar.