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eggless lemon ricotta cake on the plate

Eggless Lemon Ricotta Cake

By Jigna
This Eggless Lemon Ricotta Cake is moist, light, and tender with a melt-in-the-mouth texture. It is creamy, rich, and delicious, with fresh and bright lemon flavors!
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Cuisine American
Course Dessert
Diet Eggless, Vegetarian
Servings 16

Ingredients
  

  • 1¾ cups (210g) all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 7 tablespoon (98g) unsalted butter melted
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (240g) ricotta cheese
  • 2 tablespoon (30ml) lemon juice
  • Zest of one lemon
  • ¼ cup (60ml) milk
  • 2 tablespoon Sliced almonds for topping (optional)
  • Icing sugar to sprinkle on top (optional)

Instructions
 

  • Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with non-stick oil spray and line it with parchment paper. Lightly grease the parchment paper as well.
  • Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
  • Combine the melted butter, sugar, sour cream, and vanilla in a large mixing bowl. Whisk until well combined.
  • Add ricotta cheese, lemon juice, and zest. Mix well.
  • Add flour mixture and milk alternatively to the wet mixture and mix until just combined. Do not overmix.
  • The batter will be slightly thick and fluffy. Pour it into the prepared pan, spread evenly, and smooth the top. If you prefer, top the batter with sliced almonds.
  • Bake the cake for 35-40 minutes or until a cake tester inserted in the center comes out clean. The baking time may vary, more or less, depending on the oven, so keep an eye on the oven while baking.
  • Remove the cake from the oven, place the pan on the cooling rack, and let the cake cool completely in the pan.
  • Once the cake is cooled, remove it from the pan and sprinkle icing sugar on top, if you prefer, before slicing and serving.

Serving Suggestions

  • The cake tastes delicious as it is. However, you can serve the cake slice topped with lightly sweetened whipped cream and fresh berries for a decadent dessert.
  • A slice of lemon ricotta cake can also be served with a dollop of vanilla ice cream.

Storing Suggestions

  • Store this Eggless Lemon Ricotta Cake, covered tightly, at room temperature for two days.
  • Leftover cake can be refrigerated for a week.

Notes

  1. Measurements: I highly recommend using a kitchen scale to measure the ingredients for the best results.
  2. Flour: Instead of all-purpose flour, use cake flour for a more delicate and tender cake texture.
  3. Ricotta Cheese: For the creamy and rich cake, use ricotta cheese made with whole or full-fat milk. Bring the ricotta to room temperature before using it in the recipe.
  4. Sour Cream: Use full-fat sour cream and bring it to room temperature. If you do not have sour cream, use plain yogurt.
  5. Batter: Do not overmix the batter to get a soft and tender cake. Overmixing the batter will make the cake dense and chewy.
  6. Baking Pan: The proper baking pan size for this cake is essential. Use a 9-inch round cake pan or springform pan. Using a small pan will result in a dense and soggy cake.
  7. Baking: Every oven is different, so keep an eye on the cake while baking. Overbaking may dry the cake, and underbaking may cause it to sink.

Nutrition (Approximate Values)

Calories : 184kcalCarbohydrates : 24gProtein : 3gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 26mgSodium : 147mgPotassium : 49mgFiber : 0.4gSugar : 13gVitamin A : 271IUVitamin C : 1mgCalcium : 69mgIron : 1mg
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