Easy Lemon Ricotta Cake

30 prep + 32 cook

servings

The easiest and most delicious lemon cake topped with lemon whipped cream! A delicate, lemon-y cake that melts in your mouth!

Preheat the oven to 350°F. Line the bottom and sides of an 8-inch round cake pan with parchment paper. Grease the sides of the pan with butter first; this will help keep the parchment paper in place.
Place the sugar into a large mixing bowl, then zest the lemons directly into the sugar. Use your fingers to blend the zest into the sugar, releasing the citrus oils.
Next, squeeze out the juice from the lemons; you’ll need ¼ cup. Add the lemon juice, melted butter, ricotta cheese, eggs, and vanilla extract into the mixing bowl.
Whisk by hand for about 1 minute, until the eggs are well-beaten.
In a separate mixing bowl, combine all the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, and sea salt.
Sift the dry ingredients into the wet batter. Whisk for about 30 seconds, just until all the dry ingredients are incorporated.
Transfer the prepared cake batter into the lined cake pan. Use an off-set spatula to spread the batter evenly and level off the top.

Bake the lemon cake at 350°F for 32 to 34 minutes, until the top is a rich golden color and internal temperature reaches 205°F.
Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully transfer the cake onto a wire rack and remove the parchment paper to cool completely. Allow the cake to cool at room temperature.

Make sure the heavy cream is well chilled! Pour it into a large mixing bowl and add the powdered sugar, sea salt, and vanilla extract. Zest the lemon directly into the bowl.
Using a mixer, whisk the cream starting on a slow speed and gradually increase the speed as the cream thickens. Whisk the cream for about 4 to 6 minutes, until stiff peaks form.
Add the whipped cream onto the cooled cake layer and spread it evenly using an off-set spatula.
Garnish the cake with lemon slices, if desired, and enjoy!

Note: I recommend keeping the lemon cake layer at room temperature for best tasting results. This will keep the cake crumb moist and delicate. Add the whipped cream on top when ready to enjoy.