Hop Into Spring with These Irresistible Easter Desserts
Easter at my grandma’s was always a symphony of pastel colors and sugary aromas. But amidst all the chocolate bunnies and jelly beans, there was one dessert that always stole the show: her Lemon Ricotta Cake. It was light, tangy, and the perfect balance to all the heavy chocolate. Today, I’m sharing not just that family treasure, but a collection of other Easter Desserts that are sure to impress. Think of these as the Easter dessert dream team – even better than a carrot cake, if you ask me! Get ready to brighten your holiday table with these easy, delicious, and utterly delightful treats. They’re the perfect ending to a festive Easter meal, and will leave everyone wanting more. Seriously, these Easter Desserts are the best!
What Is Lemon Ricotta Cake?
Lemon Ricotta Cake is essentially a happy marriage between a Pound Cake and a cheesecake, but lighter and brighter. It’s a moist, tender cake made with ricotta cheese, which gives it a uniquely creamy texture, and infused with the zesty flavor of lemon. Think of it as sunshine in cake form! Unlike a traditional cheesecake, it’s not overly rich or dense. It’s more delicate, making it the perfect dessert to enjoy after a big Easter dinner. The ricotta keeps it incredibly moist, and the lemon adds a refreshing tang that cuts through the sweetness. It’s a classic Italian dessert, often enjoyed at Easter, and I’ve adapted my grandma’s recipe to make it even easier for the home baker.
Why You’ll Love This Recipe
Oh, where do I even begin? First and foremost, the flavor! The bright lemon zest combined with the creamy ricotta is a match made in heaven. It’s sweet, but not cloyingly so, with a lovely tang that keeps you coming back for more. Second, it’s surprisingly easy to make. Don’t let the fancy name fool you; this isn’t some complicated, multi-step process. It’s a simple Cake Batter that comes together quickly, even if you’re not a seasoned baker. What I love most about this is how forgiving it is. You don’t have to be precise with your measurements, and it’s hard to overbake it. Plus, it’s a real crowd-pleaser. Everyone who tries it raves about it. It’s also cost-effective. Ricotta cheese is relatively inexpensive, and you probably have most of the other ingredients in your pantry already. And if that isn’t enough, it’s incredibly versatile. You can add blueberries, raspberries, or even chocolate chips to the batter for a different twist. It’s a real showstopper that’s secretly a breeze to make. If you’re looking for an impressive Easter dessert that will wow your guests without requiring hours in the kitchen, look no further!
How to Make Lemon Ricotta Cake
Quick Overview
Making this Lemon Ricotta Cake is easier than you might think. Basically, you’ll mix together the dry ingredients, then the wet ingredients, combine them, and then gently fold in the ricotta cheese. Pour the batter into a prepared pan, bake until golden brown, and then let it cool before glazing. The best part is that you don’t need any special equipment – just a couple of bowls, a whisk, and a Baking Pan. And while the traditional recipe calls for lemon zest, you can easily substitute orange or grapefruit zest for a different flavor profile. The key to success is not to overmix the batter, as this can result in a tough cake. Just mix until everything is just combined, and you’re good to go!
Ingredients
For the Main Batter:
* 1 1/2 cups all-purpose flour – I prefer unbleached for the best flavor and texture.
* 1 1/2 teaspoons baking powder – make sure it’s fresh! Old baking powder won’t give you the rise you need.
* 1/4 teaspoon salt – enhances the sweetness and balances the flavors.
* 3/4 cup granulated sugar – feel free to use a little less if you prefer a less sweet cake.
* 1/2 cup unsalted butter, softened – make sure it’s truly softened, not melted.
* 2 large eggs – bring them to room temperature for better emulsification.
* 1/2 cup whole milk – you can substitute buttermilk for a tangier flavor.
* 2 tablespoons lemon zest – use a microplane for the finest zest.
* 1 teaspoon vanilla extract – use pure vanilla extract for the best flavor.
For the Ricotta:
* 1 cup whole milk ricotta cheese – drain it well to remove any excess liquid. The drier the ricotta, the better the texture of the cake.
For the Glaze:
* 1 cup powdered sugar – sift it to avoid any lumps.
* 2-3 tablespoons lemon juice – add it gradually until you reach the desired consistency. I like my glaze on the thicker side.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9-inch round cake pan. I always line the bottom with parchment paper, too. It just makes it easier to remove the cake once it’s cooled. Trust me, you don’t want to skip this step – nobody wants a cake that’s stuck to the pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking helps to aerate the flour and ensures that the baking powder is evenly distributed. This will help your cake rise properly. Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the milk, lemon zest, and vanilla extract. Make sure everything is well combined.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. Just mix until the flour disappears, and then stop.
Step 5: Prepare Ricotta
In a small bowl, gently fold the ricotta cheese into the batter until it’s evenly distributed. Be careful not to overmix, as this can deflate the batter. The ricotta will add moisture and a creamy texture to the cake.
Step 6: Bake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched. If the top starts to brown too quickly, you can tent it with foil.
Step 7: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze over the cake, letting it drip down the sides.
Step 8: Slice & Serve
Slice the cake and serve. It’s delicious on its own, but you can also serve it with fresh berries, whipped cream, or a scoop of vanilla Ice Cream. Enjoy!
What to Serve It With
This Lemon Ricotta Cake is incredibly versatile and can be enjoyed in so many different ways. For breakfast, it’s lovely with a cup of hot coffee or tea. The bright lemon flavor is the perfect way to start the day. For brunch, you can serve it alongside a fruit salad, a quiche, and some mimosas. It’s a great addition to any Easter brunch spread. As a dessert, it’s perfect after a light dinner. I love to serve it with a scoop of vanilla ice cream or a dollop of whipped cream. You can also garnish it with fresh berries or a sprinkle of powdered sugar. And for a cozy snack, it’s delicious with a glass of milk or a cup of herbal tea. It’s the perfect treat to enjoy on a rainy afternoon. My family loves to enjoy this cake after Easter dinner, especially because it’s not as heavy as some chocolate desserts, so it pairs perfectly with ham and other savory courses!
Top Tips for Perfecting Your Lemon Ricotta Cake
Here are a few tips that I’ve learned over the years to help you make the perfect Lemon Ricotta Cake. First, make sure your butter and eggs are at room temperature. This will help them emulsify properly, resulting in a smoother batter. Second, don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Just mix until the flour disappears, and then stop. Third, drain the ricotta cheese well to remove any excess liquid. The drier the ricotta, the better the texture of the cake. I usually drain it in a cheesecloth-lined sieve for at least 30 minutes. Fourth, use fresh lemon zest. The zest is where all the lemon flavor comes from, so make sure it’s fresh and fragrant. I prefer to use a microplane for the finest zest. Fifth, don’t overbake the cake. Overbaking can make it dry and crumbly. The cake is done when a toothpick inserted into the center comes out clean. Sixth, let the cake cool completely before glazing. If you glaze it while it’s still warm, the glaze will melt and run off. Finally, don’t be afraid to experiment with different flavors. You can add blueberries, raspberries, or even chocolate chips to the batter for a different twist. The possibilities are endless!
Storing and Reheating Tips
This Lemon Ricotta Cake stores well at room temperature, in the refrigerator, or in the freezer. At room temperature, it will stay fresh for up to 2 days. Just cover it with plastic wrap or store it in an airtight container. In the refrigerator, it will stay fresh for up to 5 days. Again, make sure to cover it tightly. In the freezer, it will stay fresh for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to eat it, thaw it overnight in the refrigerator. I don’t recommend reheating this cake, as it can become dry. It’s best served at room temperature or chilled. As for the glaze, I recommend adding it just before serving, especially if you’re storing the cake in the refrigerator or freezer. The glaze can become sticky and runny if it’s stored for too long. If you do need to store the glazed cake, just make sure to cover it tightly to prevent it from drying out.
Frequently Asked Questions
Final Thoughts
This Lemon Ricotta Cake is truly a special recipe. It’s easy to make, incredibly delicious, and perfect for any occasion. But what makes it truly special is the memories it evokes. Every time I make it, I’m transported back to my grandma’s kitchen, surrounded by the warmth of family and the aroma of freshly baked cake. It’s a recipe that’s been passed down through generations, and I’m so happy to be able to share it with you. If you enjoy this recipe, I encourage you to explore my other Easter dessert recipes. I have a delicious carrot cake, a festive Easter egg cookie recipe, and a decadent chocolate bunny bark that’s perfect for gifting. Happy baking, and I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. And don’t forget to rate the recipe and share your own variations. I love hearing from you!
Easter Desserts
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- 1 tsp Baking powder
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, and baking powder.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
