If you love desserts that are equal parts rich, tender, and bursting with flavor, then this Lemon Ricotta and Chocolate Chips Cake is about to become your new favorite bake. It’s got that melt-in-your-mouth texture from the creamy ricotta, a hint of bright citrus from fresh lemon, and those sweet little pockets of chocolate that make each bite a delight. Perfect with coffee or served as a light dessert, this cake is simple yet oh-so-satisfying.

Why You’ll Love Lemon Ricotta and Chocolate Chips Cake

This cake has a little bit of everything:
Creamy and Light: Thanks to the ricotta, it’s soft, moist, and slightly dense in the best way.
Zesty and Sweet: The combo of fresh lemon and dark chocolate is a match made in heaven.
Minimal Effort, Maximum Reward: No need for frosting—just mix, bake, and enjoy.
Versatile: Enjoy it warm or cold, dusted with powdered sugar or plain.
Keeps Well: Tastes even better the next day once the flavors have settled.

Ingredients in Lemon Ricotta and Chocolate Chips Cake

These ingredients work together to give you a cake that’s full of flavor and beautiful texture:

Ricotta Cheese

The key to a moist and creamy crumb.

Eggs

Add structure and richness.

Granulated Sugar

Balances the tang of lemon and adds sweetness throughout.

All-Purpose Flour

Creates the base for the cake and holds everything together.

Baking Powder

Lifts the batter to a light, tender texture.

Lemon Zest and Juice

Brightens the cake with fresh, zippy flavor.

Vanilla Extract

Enhances the lemon and adds a soft depth.

Salt

Balances and sharpens the overall flavor.

Mini Chocolate Chips

Add sweetness and contrast—mini chips are ideal for even distribution.

Powdered Sugar (optional)

For a delicate finish after baking.

(Note: Full measurements and instructions are provided in the recipe card below.)

Instructions

Here’s how to whip up this luscious lemon and chocolate chip cake:

Prep Your Oven and Pan

Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan or springform pan.

Mix Wet Ingredients

In a large bowl, whisk together the ricotta, eggs, sugar, lemon zest, lemon juice, and vanilla until smooth and creamy.

Sift Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt.

Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Fold in Chocolate Chips

Gently stir in the mini chocolate chips—reserve a few to sprinkle on top for presentation.

Bake

Pour the batter into your prepared pan, smooth the top, and bake for 40–45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, dust with powdered sugar if desired.

Nutrition Facts:

Servings: 8
Calories per serving: ~290

(put them as notes)

Preparation Time

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

How to Serve Lemon Ricotta and Chocolate Chips Cake

This cake is perfect at any time of day. Serve it:

• Slightly warm with a scoop of vanilla ice cream
• With espresso or a cappuccino for a café-style treat
• Topped with fresh raspberries for a fruity twist
• Lightly dusted with powdered sugar for a clean, elegant finish
• As a light dessert after a rich meal

Additional Tips

• Use full-fat ricotta for the creamiest texture.
• Don’t skip the lemon zest—it gives the cake its bright flavor.
• Toss chocolate chips in a little flour before folding in to keep them from sinking.
• Store leftovers in an airtight container at room temp for 2 days or refrigerate for up to 5.
• This cake also freezes well—wrap slices individually for quick snacks.

FAQ’s

1. Can I use part-skim ricotta?
Yes, but full-fat will give a better texture and flavor.

2. Can I use dark chocolate chunks instead of chips?
Absolutely—just chop them finely so they distribute well.

3. What if I only have regular sugar, not granulated?
Regular white sugar is perfect—granulated and white sugar are essentially the same here.

4. Can I use almond flour instead of all-purpose?
You can try a 1:1 gluten-free blend, but almond flour alone will change the structure.

5. Is this cake overly sweet?
No—it has a balanced sweetness, especially with the tangy lemon and semi-sweet chips.

6. Can I make it in a loaf pan?
Yes, just extend the baking time by 5–10 minutes and check with a toothpick.

7. What if I don’t have a springform pan?
Use a well-greased and parchment-lined regular round pan.

8. How do I make it more lemony?
Add an extra teaspoon of zest or a splash of lemon extract.

9. Can I double the recipe?
Yes! Use a 9×13-inch pan and adjust the baking time accordingly.

10. How do I keep it from being too dense?
Make sure not to overmix the batter and use room-temperature ricotta and eggs.

Conclusion

This Lemon Ricotta and Chocolate Chips Cake is a bakery-style treat you can make right at home. It’s moist, flavorful, and just the right amount of indulgent, with the perfect balance of tangy citrus and rich chocolate. Whether you’re sharing it with guests or enjoying a slice solo, it’s the kind of cake that turns any moment into something special. So grab a spoonful of ricotta and let’s get baking—this one’s a keeper.

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