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
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Open the appInstructions
Step 1
Preheat oven to 375°F. Oil a 10-inch skillet or cake pan and line the bottom with parchment.
Step 2
Whisk ricotta, eggs, sugar, lemon zest, and lemon juice until smooth and no lumps remain.
Step 3
Stir flour and baking powder together, then fold into the ricotta mixture until just combined.
Step 4
Pour batter into the prepared pan and smooth the top.
Step 5
Bake 18–22 minutes until the top is golden and a toothpick comes out with moist crumbs.
Step 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
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