Description
This Lemon Ricotta and Chocolate Chips Cake is a moist, tender, and lightly sweetened Italian-inspired treat. The creamy ricotta adds richness, the lemon zest brings brightness, and the mini chocolate chips offer delightful bursts of sweetness in every bite.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- Zest of 1 large lemon
- 3/4 cup (170g) ricotta cheese
- 1/2 cup (120ml) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 3/4 cup (130g) mini chocolate chips (plus extra for topping if desired)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, rub the lemon zest into the sugar to release the oils and enhance flavor.
- Add the ricotta cheese, oil, eggs, vanilla extract, and lemon juice to the sugar mixture. Whisk until smooth and well combined.
- Gradually fold in the dry ingredients until just incorporated. Do not overmix.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with extra chocolate chips if desired.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Use full-fat ricotta for the best texture and flavor.
- This cake keeps well for up to 3 days when stored in an airtight container at room temperature.
- Try orange zest instead of lemon for a different citrus twist.
- Can be frozen for up to 1 month—wrap tightly in plastic and foil.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: lemon ricotta cake, chocolate chip cake, Italian dessert, ricotta baking, moist lemon cake