Lemon Ricotta Coffee Cake
Lemon Ricotta Coffee Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon lemon zest, (optional)
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9-inch square baking pan, or line with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
Prepare the streusel topping: In a small bowl, combine the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon lemon zest (if using). Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside.
⏱️ 5 min
- 3
In a large bowl, whisk together the 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the ricotta cheese, eggs, melted butter, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and vanilla extract until well combined.
⏱️ 3 min
- 5
Pour the wet ingredients into the well of the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 6
Pour the cake batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
⏱️ 2 min - 7
Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 40 min•🌡️ 350 - 8
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to remove it. Once slightly cooled, lift the cake out of the pan using the parchment paper overhang and transfer it to the wire rack to cool completely.
⏱️ 20 min - 9
While the cake cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add a few more drops of lemon juice; if it's too thin, add a little more powdered sugar.
⏱️ 5 min - 10
Once the cake is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Coffee Cake
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon lemon zest, (optional)
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9-inch square baking pan, or line with parchment paper, leaving an overhang on two sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
Prepare the streusel topping: In a small bowl, combine the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon lemon zest (if using). Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside.
⏱️ 5 min - 3
In a large bowl, whisk together the 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the ricotta cheese, eggs, melted butter, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and vanilla extract until well combined.
⏱️ 3 min - 5
Pour the wet ingredients into the well of the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 6
Pour the cake batter into the prepared baking pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
⏱️ 2 min - 7
Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.
⏱️ 40 min•🌡️ 350 - 8
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to remove it. Once slightly cooled, lift the cake out of the pan using the parchment paper overhang and transfer it to the wire rack to cool completely.
⏱️ 20 min - 9
While the cake cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add a few more drops of lemon juice; if it's too thin, add a little more powdered sugar.
⏱️ 5 min - 10
Once the cake is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.
⏱️ 5 min