25-Minute Lemon Ricotta Cake
A viral Italian-inspired lemon cake baked in a skillet — ricotta stays creamy inside while lemon zest and juice brighten every bite. Slice hot, drape with fresh lemon, and watch it disappear.
- Total time
- 25 min
- Servings
- 8
- Calories
- 218
- Protein
- 7g
Ingredients
- 1 cup ricotta cheese
- 3 whole eggs
- ¾ cup granulated sugar
- 1 whole lemon (zested + juiced)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 lemon fresh lemon slices (for garnish)
Instructions
- 1
Preheat oven to 375°F. Oil a 10-inch skillet or cake pan and line the bottom with parchment.
- 2
Whisk ricotta, eggs, sugar, lemon zest, and lemon juice until smooth and no lumps remain.
- 3
Stir flour and baking powder together, then fold into the ricotta mixture until just combined.
- 4
Pour batter into the prepared pan and smooth the top.
- 5
Bake 18–22 minutes until the top is golden and a toothpick comes out with moist crumbs.
- 6
Cool 5 minutes in the pan, then slide onto a plate. Top with fresh lemon slices and serve warm.
Tools you’ll need
- 10-inch skillet or 9-inch round cake pan
- parchment paper
- whisk
- bowl
- measuring cups and spoons
- toothpick
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
