Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups (174g) King Arthur ‘00’ Pizza Flour or 1 1/2 cups (180g) King Arthur Unbleached Cake Flour; 2 teaspoons baking powder; 1/4 teaspoon table salt; 8 tablespoons (113g) unsalted butter, at room temperature; 1 cup (198g) granulated sugar; zest of 1 lemon; 3 large eggs, separated; 1 cup (227g) ricotta cheese, whole preferred; 1 1/2 teaspoons King Arthur Pure Vanilla Plus or vanilla bean paste; 1/8 teaspoon King Arthur Fiori di Sicilia, optional; 2 tablespoons (28g) lemon juice; 3 tablespoons (43g) coarse sparkling sugar or 3 tablespoons (34g) turbinado sugar; 1/2 cup (57g) confectioners' sugar

Instructions

Prep:15minCook:35min

This Lemon Ricotta Cake has a plush, melt-in-your-mouth texture and tightly knit crumb, thanks to the richness of ricotta and our finely milled ‘00’ Pizza Flour (it's for more than just pizza!). Sweet but not sugary, flavorful but not bossy, this ricotta cake is as suitable with morning coffee as it is with after-dinner espresso.

Updated at: Sun, 18 Oct 2026 08:30:37 GMT