Lemon Ricotta and Chocolate Chips Cake

4 1 minute read

Indulge in the perfect blend of tangy lemon and creamy ricotta cheese, harmoniously complemented by sweet chocolate chips in this delightful lemon ricotta and chocolate chips cake. This easy-to-follow recipe will guide you to create a moist, flavorful cake that’s perfect for any occasion. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.

Set aside. In a large mixing bowl, use an electric mixer to cream the granulated sugar and unsalted butter until light and fluffy. This should take about 3-4 minutes. Add the ricotta cheese to the butter-sugar mixture and mix until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until evenly distributed throughout the batter.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter. Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy a slice of this luscious lemon ricotta and chocolate chip cake with coffee or tea. The zesty lemon flavour, creamy ricotta texture, and bursts of chocolate chips make this cake a standout dessert that’s sure to become a favourite in your home.