{"id":2082734,"date":"2025-01-24T10:17:18","date_gmt":"2025-01-24T16:17:18","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2082734"},"modified":"2025-04-23T22:24:58","modified_gmt":"2025-04-24T03:24:58","slug":"lemon-ricotta-cake-2","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-ricotta-cake-2\/","title":{"rendered":"Lemon Ricotta Cake"},"content":{"rendered":"<p>It\u2019s always nice to keep a light snacking cake around the house. Unlike a layered cake, a snacking cake is subtly sweet and won\u2019t cause a sugar crash 20 minutes later. Cut a sliver for breakfast, for an afternoon treat or for a light dessert\u2014this lemon ricotta cake is perfect at any time.<\/p>\n<p>Our lemon cake with ricotta cheese will satisfy any sweet craving, and it deserves the spotlight on your kitchen\u2019s cake stand. Fluffy, light and refreshingly citrusy, this just-sweet-enough cake makes for easy baking and requires only a light dusting of confectioners\u2019 sugar for the finishing touch.<\/p>\n<h2>Lemon Ricotta Cake Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107094\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_1.jpg?fit=700%2C1024\" alt=\"Overhead view of ingredients required to make lemon ricotta cake on white marble countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Be sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">measure flour the right way<\/a> so you\u2019re not accidentally packing too much into the measuring cup. That will lead to a dense cake, not a light and fluffy one.<\/li>\n<li><strong>Baking powder:<\/strong> Baking powder helps the cake rise nice and tall.<\/li>\n<li><strong>Butter:<\/strong> Soften your butter by taking it out of the fridge 30 minutes before starting the ricotta and lemon cake recipe. If you need it sooner, soften the butter quickly by cutting it into cubes and gently microwaving it in short 10-second bursts.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar sweetens the ricotta and lemon cake recipe. Avoid brown sugar, though, as its caramel and molasses notes will not pair well with the lemon and ricotta.<\/li>\n<li><strong>Eggs:<\/strong> Since your eggs need to come to room temperature, take them out of the fridge when you remove the butter too.<\/li>\n<li><strong>Ricotta:<\/strong> Full-fat ricotta is the way to go here. Ricotta makes the cake stay nice and moist while imparting a tangy, rich flavor.<\/li>\n<li><strong>Lemons:<\/strong> Repeat after me: Fresh lemon juice <em>only<\/em>! Be sure to zest the lemons first, as they\u2019re easier to zest when they\u2019re intact.<\/li>\n<li><strong>Vanilla extract:<\/strong> Feel free to use vanilla extract or vanilla paste in this lemon cake with ricotta cheese.<\/li>\n<li><strong>Confectioners\u2019 sugar:<\/strong> This is a no-frosting cake. Instead, dust it with confectioners\u2019 sugar for a subtle sweetness.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107095\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_2.jpg?fit=700%2C1024\" alt=\"Overhead view of a bowl with a whisk containing dry mix on a white marble countertop. Next to it is a 9-inch springform pan lined with parchment paper.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Line a 9-inch springform pan with parchment and coat it with cooking spray. In a small bowl, whisk together the all-purpose flour, baking powder and salt, and set it aside.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107096\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_3.jpg?fit=700%2C1024\" alt=\"Overhead view of a bowl with an egg being whisked into softened butter on a white marble countertop. Next to it is are small bowls containing ricotta, lemon juice and lemon zest.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar on medium speed until incorporated, one to two minutes. Beat in the eggs, one at a time, until the batter is fluffy and pale in color, three to four minutes. Reduce the mixer speed to medium-low, and beat in the ricotta, lemon juice, lemon zest and vanilla extract until smooth, two to three minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107097\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_4.jpg?fit=700%2C1024\" alt=\"Overhead view of the dry ingredients being whisked into the bowl containing the wet ingredients on a white marble countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Slowly beat the dry ingredients into the wet ingredients until just combined.<\/p>\n<h3>Step 3: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107098\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_5.jpg?fit=700%2C1024\" alt=\"Overhead view of the mixed batter being poured into the lined springform pan with a spatula on a white marble countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour the batter into the prepared springform pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107099\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_6.jpg?fit=700%2C1024\" alt=\"Overhead view of baked cake in the springform pan placed on a cooling rack on a white marble countertop with toothpicks in a container kept on the side.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pop the pan into the oven and bake the cake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.<\/p>\n<p>Remove the cake from the oven, and let it cool to room temperature on a wire rack.<\/p>\n<h3>Step 4: Dust with confectioners\u2019 sugar<\/h3>\n<p>Run a knife around the outer edge of the cake to loosen it from the springform pan, then remove the sides of the pan. Just before serving, dust the cake with confectioners\u2019 sugar, slice it and serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107100\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_8.jpg?fit=700%2C1024\" alt=\"Side view of baked lemon ricotta cake on a serving plate with cut slices dusted with confectioners' sugar on a white marble countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Swap the citrus:<\/strong> This ricotta cake can take on almost any other citrus, especially oranges, sumo oranges or blood oranges.<\/li>\n<li><strong>Stack into a layered cake:<\/strong> If you do want to turn this snacking cake into a layered cake, slice the cake in half lengthwise and frost the layers with whipped cream, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-vanilla-buttercream\/\" data-name=\"www.tasteofhome.com\/recipes\/best-vanilla-buttercream\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla buttercream<\/a>, lemon buttercream or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream cheese frosting<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Lemon Ricotta Cake<\/h2>\n<p>Store lemon ricotta cake in an airtight container or a glass cake dome at room temperature for up to three days. Or, extend the cake\u2019s freshness and store it in the fridge for up to five days.<\/p>\n<h3>Can you freeze lemon ricotta cake?<\/h3>\n<p>Yes, you can freeze lemon ricotta cake. Let it cool to room temperature, then wrap it tightly in two layers of storage wrap. Freeze the cake for up to two months. When you\u2019re ready to enjoy the cake again, thaw it overnight in the fridge.<\/p>\n<h2>Lemon Ricotta Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2107101\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_9.jpg?fit=700%2C1024\" alt=\"Side view of a slice of lemon ricotta cake placed on a serving plate on a white marble countertop with a fork and topped with strawberries, blueberries, and whipped cream.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What should you serve with lemon ricotta cake?<\/h3>\n<p>Besides confectioners\u2019 sugar, you can serve ricotta cake with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade whipped cream<\/a>, Greek yogurt, fresh berries, honey, jam or a scoop of gelato. The cake is lovely with a strong cup of coffee or tea too. Or, an <a href=\"https:\/\/www.tasteofhome.com\/collection\/after-dinner-drinks\/\" data-name=\"www.tasteofhome.com\/collection\/after-dinner-drinks\/\" data-module=\"content engagement\" data-position=\"embedded links\">after-dinner drink<\/a>, particularly limoncello, is the perfect companion.<\/p>\n<h3>Can you use part-skim ricotta instead of full-fat?<\/h3>\n<p>Sure, you can use part-skim ricotta to make this cake, but it won\u2019t be as flavorful as full-fat ricotta.<\/p>\n<h3>What other pan can you use to bake lemon ricotta cake?<\/h3>\n<p>Instead of a 9-inch springform pan, bake this lemon cake with ricotta cheese in an 11&#215;7-inch baking pan, a Bundt pan or a 9-inch square pan, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thanks to full-fat ricotta, fresh lemon juice and other simple, straightforward ingredients, this is the best lemon ricotta cake ever. It&#8217;s excellent with a strong cup of coffee or a smidge of limoncello.<\/p>\n","protected":false},"author":7955,"featured_media":2106152,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304517,303971,304158,304528,305744,306910,304328,304288,305487,304430,304338,307033,304515,307104,303966,304408,304368,303887,306848,305788,307199,304348,304268,304072,304455,324623,306973,303995,304150,303883],"categories-v2":[308623,308881,308500,310461,309438,308893,311389,309906,308988,308984,308481,259620,310796,308830,308992,310079,308880,310155,308495,308813,308745,308478,309603,311429,310245,309000,259483,308669,308860,309177,309971,308539,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Classic Almond Ricotta Cake","post_link":"\/recipes\/classic-almond-ricotta-cake\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_272195_EricKleinberg_1.jpg"},{"post_title":"Lemon Pudding Cake","post_link":"\/recipes\/lemon-pudding-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Lemon-Pudding-Cake_EXPS_TOHD24_6435_SarahTramonte_4.jpg"},{"post_title":"Lemon Sheet Cake","post_link":"\/recipes\/lemon-sheet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Sheet-Cake_EXPS_TOHJJ23_20980_P2_MD_01_11_3b.jpg"},{"post_title":"Lemon Raspberry Cake","post_link":"\/recipes\/raspberry-lemon-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Raspberry-Cake_EXPS_TOHD24_31722_EricKleinberg_11.jpg"},{"post_title":"Old-World Ricotta Cheesecake","post_link":"\/recipes\/old-world-ricotta-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_6206_KristinaVanni_10.jpg"},{"post_title":"Lemon Pound Cake","post_link":"\/recipes\/california-lemon-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg"},{"post_title":"Easy Lemon Pie","post_link":"\/recipes\/easy-lemon-pie\/","post_image":"\/wp-content\/uploads\/2024\/09\/Easy-Lemon-Pie_EXPS_TOHD24_191815_ChristineMa_13.jpg"},{"post_title":"Lemon Ricotta Pasta","post_link":"\/recipes\/lemon-ricotta-pasta\/","post_image":"\/wp-content\/uploads\/2023\/04\/Lemon-Ricotta-Pasta_EXPS_FT23_273360_ST_4_04_1.jpg"},{"post_title":"Lemon Curd Cake","post_link":"\/recipes\/lemon-curd-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Curd-Cake_EXPS_TOHD25_278329_ChristineMa_9.jpg"},{"post_title":"Lemon Ricotta Pancakes","post_link":"\/recipes\/lemon-ricotta-pancakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Ricotta-Pancakes_EXPS_FT23_31927_EC_101123_7.jpg"},{"post_title":"Lemon Layer Cake","post_link":"\/recipes\/lemon-layer-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Layer-Cake_EXPS_TOHD24_49159_AbbeyLittlejohn_9.jpg"},{"post_title":"Lemon Blueberry Cake","post_link":"\/recipes\/lemon-blueberry-cake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Lemon-Blueberry-Cake_EXPS_TOHVP25_278557_MF_02_20_2.jpg"},{"post_title":"Lemon Ricotta Cookies","post_link":"\/recipes\/frosted-lemon-ricotta-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_93112_EricKleinberg_1.jpg"},{"post_title":"Lemon Ricotta Cake","post_link":"\/recipes\/lemon-ricotta-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Ricotta-Cake_EXPS_GHBZ18_41570_B08_15_4b-5.jpg"},{"post_title":"Raspberry Ricotta Mug Cake","post_link":"\/recipes\/raspberry-ricotta-mug-cake\/","post_image":"\/wp-content\/uploads\/2023\/09\/Raspberry-Ricotta-Mug-Cake_EXPS_TOHFM22_212046_BonG09_16_1b.jpg"},{"post_title":"Lemon Meringue Cake","post_link":"\/recipes\/lemon-meringue-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Meringue-Cake_EXPS_TOHD24_14084_ChristineMa_14.jpg"},{"post_title":"Lemon Cake","post_link":"\/recipes\/lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24563_LT10590D27A.jpg"},{"post_title":"Lemon Coconut Cake","post_link":"\/recipes\/lemon-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28442_TH950745D15.jpg"},{"post_title":"Fluted Lemon Cake","post_link":"\/recipes\/fluted-lemon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30176_CX944052D51D.jpg"},{"post_title":"Lemon-Raspberry Ricotta Pancakes","post_link":"\/recipes\/lemon-raspberry-ricotta-pancakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps191870_TH163620C11_17_4b.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Easy-Lemon-Ricotta-Cake_EXPS_FT25_261163_JR_0114_7.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-ricotta-cake-2\/","name":"Lemon Ricotta Cake","datePublished":"2025-01-24","dateModified":"2025-01-24","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Easy-Lemon-Ricotta-Cake_EXPS_FT25_261163_JR_0114_7.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Thanks to full-fat ricotta, fresh lemon juice and other simple, straightforward ingredients, this is the best lemon ricotta cake ever. It's excellent with a strong cup of coffee or a smidge of limoncello.","recipeIngredient":["1 1\/3 cups all-purpose flour","2 teaspoons baking powder","1\/4 teaspoon salt","1\/2 cup butter, softened","1 cup sugar","3 large eggs, room temperature","1-1\/2 cups whole-milk ricotta cheese","1\/4 cup lemon juice","3 tablespoons grated lemon zest","1\/4 teaspoon vanilla extract","2 tablespoons confectioners' sugar","Optional: Fresh fruit and whipped cream"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the pan","text":"Preheat the oven to 350\u00b0F. Line a 9-inch springform pan with parchment and coat it with cooking spray. In a small bowl, whisk together the all-purpose flour, baking powder and salt, and set it aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the batter","text":"In a large bowl, use a hand mixer or stand mixer to beat the softened butter and sugar on medium speed until incorporated, one to two minutes. Beat in the eggs, one at a time, until the batter is fluffy and pale in color, three to four minutes. Reduce the mixer speed to medium-low, and beat in the ricotta, lemon juice, lemon zest and vanilla extract until smooth, two to three minutes. Slowly beat the dry ingredients into the wet ingredients until just combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Pour the batter into the prepared springform pan. Pop the pan into the oven and bake the cake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove the cake from the oven, and let it cool to room temperature on a wire rack.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Dust with confectioners\u2019 sugar","text":"Run a knife around the outer edge of the cake to loosen it from the springform pan, then remove the sides of the pan. Just before serving, dust the cake with confectioners\u2019 sugar, slice it and serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Lemon-Ricotta-Cake_FT25_261163_JR_0114_8.jpg?fit=700,1024"}],"recipeYield":"1 cake","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 253 calories","fatContent":"12g fat (7g saturated fat)","cholesterolContent":"79mg cholesterol","sodiumContent":"246mg sodium","carbohydrateContent":"31g carbohydrate (20g sugars","fiberContent":"1g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shannon8132"},"reviewBody":"<p>This is an incredible moist flavorful cake that was devoured by adults and kids alike! I will make it again. I was short on regatta and added half of the regatta. I used cottage cheese. It was wonderful very very moist. Thank you for a great recipe and it was nice not having something so sweet. It was perfect..<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ryann913"},"reviewBody":"<p>I made this the other night for a dinner party with my mom and aunts. I made it exactly as the recipe said and it turned out better then i thought it would. It was so good I was hoping some would be left for the next day, but nope it was all gone before i could go back for a third piece. I'm new to baking and mostly have done cookies, this was my first cake. I loved how simple it was and how delicious it turned out. I will for sure make this again and again. Thank you so much for sharing this recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melva714"},"reviewBody":"<p>I loved this tasty moist cake and I'm making it again. I'm not good at baking but I loved this easy recipe <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"261163","romance_copy_dek":"Thanks to full-fat ricotta, fresh lemon juice and other simple, straightforward ingredients, this is the best lemon ricotta cake ever. 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