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Mini Lemon Ricotta Cakes

Soft, moist, and bursting with citrus flavor, these Italian-style mini cakes use creamy ricotta for a texture that sits between a fluffy cake and a cheesecake.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Breakfast, Dessert
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 15 oz whole milk ricotta cheese drained
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest approx 2 lemons
  • 2 tbsp lemon juice freshly squeezed
Topping
  • 2 tbsp powdered sugar for dusting

Equipment

  • Muffin Tin
  • Mixing bowls
  • Wire rack
  • Hand Mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup standard muffin tin generously with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar until pale and fluffy (about 3 minutes).
  4. Add the ricotta cheese and beat until smooth. Beat in the eggs one at a time.
  5. Stir in the vanilla extract, lemon zest, and lemon juice.
  6. Gently fold in the dry ingredients until just combined. Do not overmix.
  7. Scoop batter into muffin cups, filling them about 3/4 full.
  8. Bake for 18-22 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust generously with powdered sugar before serving.

Notes

Store in the refrigerator for a fudgier, cheesecake-like texture.