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