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If you’re looking for a cake that’s light, moist, and bursting with citrusy goodness, this Ricotta and Lemon Marmalade Cake is the one! 🍋✨ The ricotta keeps it incredibly soft and creamy, while the lemon marmalade adds a bright, tangy sweetness that makes every bite irresistible. It’s the perfect treat for afternoon tea, brunch, or a simple dessert that feels fancy but is super easy to make. Trust me—you’re going to love this one!
Why You’ll Love This Recipe
- Moist & Tender – The ricotta makes this cake incredibly soft and rich.
- Zesty & Refreshing – Fresh lemon zest and marmalade give it a beautiful citrus flavor.
- Easy to Make – No complicated steps—just mix, bake, and enjoy!
- Perfect for Any Occasion – Great for breakfast, brunch, or a light dessert.
Ingredients Ricotta and lemon marmalade cake
To make this Ricotta and lemon marmalade cake, gather these ingredients:
Wet Ingredients:
- Ricotta Cheese – Keeps the cake ultra-moist and creamy.
- Unsalted Butter – Adds richness and a soft texture.
- Sugar – Sweetens the cake and helps with structure.
- Eggs – Provides structure and keeps it light.
- Vanilla Extract – Enhances the sweetness and depth of flavor.
- Lemon Zest – Brings a fresh, citrusy kick.
- Lemon Marmalade – Adds a slightly tangy, sweet finish.
Dry Ingredients:
- All-Purpose Flour – The base of the cake, giving it structure.
- Baking Powder – Helps the cake rise for a fluffy texture.
- Salt – Balances the flavors.
👉 Full ingredient list with measurements is in the recipe card below!
How to Make Ricotta and Lemon Marmalade Cake
Step 1: Prep Your Oven & Cake Pan 🔥
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch (23cm) round cake pan with parchment paper.
Step 2: Cream the Butter & Sugar 🥄
- In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3-4 minutes).
Step 3: Add Ricotta & Eggs 🥚
- Mix in ricotta cheese until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon zest for that citrusy kick.
Step 4: Combine the Dry Ingredients 🌾
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix gently to avoid overworking the batter.
Step 5: Fold in the Lemon Marmalade 🍋
- Gently stir ½ cup of lemon marmalade into the batter until evenly distributed.
Step 6: Bake the Cake 🎂
- Pour the batter into your prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Add the Final Touch 🕒
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- While the cake is still warm, brush the top with extra lemon marmalade for added shine and flavor.
- Serve with a dusting of powdered sugar or a dollop of whipped cream!
Pro Tips for Making This Cake
- Don’t Overmix the Batter – Stir gently to keep the cake light and fluffy.
- Use High-Quality Ricotta – Full-fat ricotta makes the cake extra creamy.
- Want More Lemon Flavor? – Add a little extra lemon zest or a spoonful of lemon juice to the batter.
- For a Caramelized Finish – Sprinkle a little sugar on top before baking for a slight crunch.Ricotta and lemon marmalade cake
How to Serve Ricotta and lemon marmalade cake
This cake is delicious on its own, but here are some fun ways to enjoy it:
- With Tea or Coffee – The perfect afternoon treat.
- Topped with Whipped Cream – For an extra creamy bite.
- With Fresh Berries – Strawberries, raspberries, or blueberries pair beautifully.
- Slightly Warmed Up – Pop a slice in the microwave for 10 seconds—it’s even better warm!
👉 Looking for a unique, sweet-and-savory treat? Try these 👉👉Dill Pickle Peanut Butter Cups…..—a fun twist on classic chocolate cups with a tangy surprise! 🥒🍫
Make Ahead and Storage Ricotta and lemon marmalade cake
Storing Leftovers
- Keep the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
Freezing
- Wrap slices individually in plastic wrap, then store in a freezer-safe container for up to 3 months.
- Thaw at room temperature before serving.
Reheating
- Microwave for 10-15 seconds to bring back that fresh-baked warmth.Ricotta and lemon marmalade cake
FAQs Ricotta and lemon marmalade cake
Can I use a different type of marmalade?
Yes! Orange marmalade works well too, but lemon keeps that bright, citrusy flavor that makes this cake special.Ricotta and lemon marmalade cake.
Can I make this cake gluten-free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking flour.
Can I use part-skim ricotta instead of full-fat?
You can, but full-fat ricotta makes the cake richer and creamier. If using part-skim, expect a slightly lighter texture.
What if I don’t have ricotta?
Try using Greek yogurt or mascarpone cheese for a similar texture, though the flavor will be slightly different.
This Ricotta and lemon marmalade cake is pure sunshine in every bite! 🍋✨ Moist, fluffy, and bursting with citrus flavor, it’s the perfect dessert for any occasion. Make it once, and I guarantee—it’ll become a favorite in your kitchen!
Print
Ricotta and Lemon Marmalade Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This Ricotta and Lemon Marmalade Cake is the perfect balance of moist, fluffy, and citrusy goodness! 🍋✨ Made with creamy ricotta, zesty lemon marmalade, and a hint of vanilla, this cake is light yet rich in flavor. It’s easy to make, pairs beautifully with coffee or tea, and is the ultimate treat for brunch or dessert.
Ingredients
Wet Ingredients:
- Ricotta Cheese – Keeps the cake ultra-moist and creamy.
- Unsalted Butter – Adds richness and a soft texture.
- Sugar – Sweetens the cake and helps with structure.
- Eggs – Provides structure and keeps it light.
- Vanilla Extract – Enhances the sweetness and depth of flavor.
- Lemon Zest – Brings a fresh, citrusy kick.
- Lemon Marmalade – Adds a slightly tangy, sweet finish.
Dry Ingredients:
- All-Purpose Flour – The base of the cake, giving it structure.
- Baking Powder – Helps the cake rise for a fluffy texture.
- Salt – Balances the flavors.
Instructions
- Preheat Oven & Prepare Pan – Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- Cream Butter & Sugar – Beat butter and sugar together until light and fluffy (about 3-4 minutes).
- Mix in Ricotta & Eggs – Add ricotta cheese, mixing until smooth. Add eggs one at a time, followed by vanilla extract and lemon zest.
- Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently.
- Fold in Lemon Marmalade – Gently mix in ½ cup of lemon marmalade until evenly distributed.
- Bake the Cake – Pour batter into the cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Add the Final Touch – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While warm, brush the top with extra lemon marmalade for a glossy finish.
- Serve & Enjoy – Dust with powdered sugar or serve with whipped cream!
Notes
- For Extra Lemon Flavor – Add an extra ½ tsp of lemon zest or a squeeze of lemon juice.
- Don’t Overmix – Stir gently for a light, fluffy texture.
- Want a Crunchy Top? – Sprinkle a little sugar on top before baking.
- Storage – Keep in an airtight container at room temp for 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (~120g with 2 tbsp lemon marmalade topping)
- Calories: 240 kcal
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: ricotta cake, lemon marmalade cake, Italian ricotta cake, citrus dessert, easy brunch cake