Print

Tender One-Pot Lemon Ricotta Cake Recipe with Easy Garlic Butter Drizzle

one-pot lemon ricotta cake - featured image
Print Recipe

A tender, moist lemon ricotta cake made in one pot, topped with a savory garlic butter drizzle. Perfect for any occasion, this cake combines bright lemon flavor with creamy ricotta for a comforting treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240g) ricotta cheese, whole milk or part-skim
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • ½ cup (120ml) vegetable oil or mild olive oil
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Optional: 1 teaspoon honey or maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter or non-stick spray and line with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine ricotta cheese, sugar, eggs, lemon zest, lemon juice, vegetable oil, and vanilla extract. Mix with an electric mixer or whisk until smooth and creamy, about 2 to 3 minutes.
  4. Gradually fold the dry ingredients into the wet batter using a rubber spatula until just combined. Avoid overmixing.
  5. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
  6. Bake for 35 to 40 minutes until golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. While baking, prepare the garlic butter drizzle: melt butter over low heat in a small saucepan. Add minced garlic and cook gently for 1 to 2 minutes until fragrant. Remove from heat and stir in lemon juice, salt, and optional honey or maple syrup.
  8. After baking, let the cake cool in the pan for 10 minutes. Poke holes across the surface with a toothpick and slowly pour the warm garlic butter drizzle over the cake to soak in.
  9. Allow the cake to cool completely on a wire rack before slicing.
  10. Serve at room temperature or slightly warm.

Notes

Use room temperature eggs and ricotta for best texture. Fold dry ingredients gently to keep cake tender. Avoid burnt garlic in the drizzle by cooking on low heat. Fresh lemon juice and zest provide the best flavor. Tent cake with foil if edges brown too quickly. The cake can be adapted for gluten-free and dairy-free diets with substitutions.

Nutrition

Keywords: lemon ricotta cake, one-pot cake, garlic butter drizzle, easy lemon cake, tender cake, simple dessert, potluck dessert, family-friendly cake

Find it online: https://fuzzyforker.com/tender-one-pot-lemon-ricotta-cake-recipe-with-easy-garlic-butter-drizzle/