There’s something captivating about the warmth that fills your kitchen when you’re baking a cake from scratch, especially a Breadmaker Lemon Ricotta Cake. As the sweet aroma of buttery goodness and zesty lemon dances through the air, it instantly transports me to sunny afternoons spent indulging in rich flavors.
I discovered this delightful recipe while on a quest to create something special with homemade ricotta—a creamy touch that elevates any dessert. With family and friends often dropping by unannounced, I found this cake to be the perfect answer. It’s surprisingly easy to whip together in a breadmaker, making it a fantastic option when you’re juggling life’s demands but still crave something homemade and delicious.
Not only does this cake have a stunningly moist texture, thanks to the ricotta, but the bright lemon zest adds a refreshing twist. Serve it warm, topped with a dollop of sour cream and a spoonful of lemon curd, and watch your loved ones swoon! Trust me, this recipe melds the comfort of home baking with effortless charm. Let’s dive into the steps and bring this delightful treat to your table!
Why is Breadmaker Lemon Ricotta Cake so special?
Simplicity at its finest: This cake brings together delicious flavors with minimal effort, making it ideal for busy days.
Moist and fluffy texture: The homemade ricotta infuses the cake with moisture, ensuring every bite is rich and satisfying.
Zesty lemon surprise: The zest of lemon adds a bright and refreshing note, balancing the creamy richness beautifully.
Perfect for gatherings: Its crowd-pleasing flavor and unique flair make it an impressive dessert for any occasion.
Time-saving: With the breadmaker doing most of the work, you’ll have more time to enjoy the baking experience and show off your creation.
This delightful cake will surely become a favorite in your home! Check out my guide on making homemade ricotta to elevate your baking game even further.
Breadmaker Lemon Ricotta Cake Ingredients
• Here’s everything you’ll need for your delicious Breadmaker Lemon Ricotta Cake!
For the Cake Batter
- ¾ cup butter, softened – Use unsalted butter for better control over the sweetness.
- ½ cup buttermilk – This adds a wonderful tang and aids in tenderizing the cake.
- ½ cup whole milk – Whole milk enhances richness and moisture.
- 3 large eggs, lightly whisked – Eggs provide structure and stability to your cake.
- 200g (7 oz) homemade ricotta – Fresh ricotta gives this cake an irresistible texture and flavor.
- 1½ cups self-raising flour – Self-raising flour helps the cake rise beautifully.
- 1 tsp baking powder – This extra leavening agent ensures a light, fluffy cake.
- 1½ cups caster sugar – Caster sugar dissolves quickly for a smoother batter.
- Zest of 1 large lemon – Lemon zest brings a vibrant flavor that brightens up the cake.
- 1 tsp vanilla paste – Vanilla adds depth to the flavor profile.
- Cooking oil spray, for greasing – A quick and easy way to prevent sticking.
For Serving
- Sour cream, to serve – Adds a creamy tang that complements the sweetness.
- Lemon curd, to serve – A dollop of lemon curd intensifies the citrus flavor.
How to Make Breadmaker Lemon Ricotta Cake
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Prepare the ricotta: Begin by adding milk and salt into the basket of your breadmaker. Select the Jam Setting and let it work for 30 minutes. Next, add lemon juice and close the lid, allowing it to continue for another 40 minutes.
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Drain the ricotta: Line a colander with cheesecloth and set it over a large bowl. Carefully pour the ricotta mixture from the breadmaker into the cheesecloth, letting the milk solids remain inside. Discard the whey and place the ricotta in the fridge to drain for at least an hour.
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Mix the wet ingredients: In the clean basket of your breadmaker, combine softened butter, buttermilk, whole milk, and lightly whisked eggs. Crumble the homemade ricotta into this mixture and select the Cake Kneading function for 8 minutes.
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Add dry ingredients: Once combined, add the self-raising flour, baking powder, caster sugar, lemon zest, and vanilla paste to the wet mixture in the breadmaker. Mix on the same setting for another 5 minutes until thoroughly blended.
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Bake the cake: Transfer the batter from the breadmaker to a clean bowl. Wash out the breadmaker basket, remove the paddle, and ensure it’s dry. Lightly spray the basket with cooking oil, return the batter back in, and select the Bake Only function under the Sweet menu for 1 hour and 20 minutes.
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Cool and serve: After baking, carefully remove the basket and allow the cake to cool for 30 minutes. Gently tip the basket to release the cake, slice, and serve warm, topped with a dollop of sour cream and a spoonful of lemon curd.
Optional: A drizzle of honey enhances the sweetness perfectly!
Exact quantities are listed in the recipe card below.
Breadmaker Lemon Ricotta Cake Variations
Feel free to add your personal touch to this delightful cake for even more delicious experiences!
- Gluten-Free: Substitute self-raising flour with a gluten-free blend, ensuring it has a leavening agent, for a gluten-free delight.
- Berry Burst: Fold in 1 cup of fresh or frozen berries like blueberries or raspberries for a fruity twist that harmonizes beautifully with the lemon.
- Nutty Flavor: Incorporate ½ cup of chopped walnuts or almonds for a crunch that contrasts with the soft cake, adding delightful texture.
- Citrus Medley: Mix in the zest of an orange or lime along with the lemon zest for a tangy flavor explosion that will brighten your palate.
- Chocolate Lovers: Add ½ cup of chocolate chips to the batter before baking for a heavenly chocolate-ricotta fusion that took me by surprise the first time I tried it!
- Maple Sweetness: Replace caster sugar with 1 cup of pure maple syrup for a natural sweetness that adds warmth and depth to your cake.
- Spiced Delight: Experiment with 1 tsp of cinnamon or cardamom to the batter for a cozy, aromatic flavor perfect for chilly days.
- Vegan Option: Swap eggs with flaxseed meal (1 tbsp mixed with 2.5 tbsp water) and use a plant-based butter substitute for a delightful vegan version.
Each of these variations offers an exciting way to enjoy your Breadmaker Lemon Ricotta Cake, ensuring that it’s never the same twice!
Make Ahead Options
These Breadmaker Lemon Ricotta Cakes are a dream for busy home cooks looking to save time without sacrificing flavor! You can prepare the ricotta up to 24 hours in advance; simply make it as directed and store it in an airtight container in the fridge. Additionally, you can mix the wet and dry ingredients separately, refrigerating the wet mix for up to 3 days. When ready to bake, simply crumble in the ricotta, combine, and follow the baking instructions. To maintain the cake’s delightful moisture, be sure not to overmix the batter. With this approach, you can enjoy the luxury of homemade cake even on the busiest of days!
Expert Tips for Breadmaker Lemon Ricotta Cake
Homemade Ricotta: Use fresh milk and the right salt: This ensures your ricotta is creamy and flavorful, enhancing the overall taste of the cake.
Don’t overmix: When adding flour, mix just until combined: Overmixing can lead to a dense cake. Aim for a soft and fluffy texture!
Check your oven: Ovens can vary in temperature: Always keep an eye on your cake during the last few minutes of baking to avoid dryness.
Chill the ricotta: Allowing ricotta to drain properly improves texture: If it’s too watery, it may affect the batter and the final result of your Breadmaker Lemon Ricotta Cake.
Serve with flair: Experiment with toppings: Besides sour cream and lemon curd, try fresh berries or whipped cream for a delightful twist!
How to Store and Freeze Breadmaker Lemon Ricotta Cake
Room Temperature: Store leftover cake in an airtight container for up to 3 days to keep it fresh. This way, you can enjoy a slice anytime you crave something sweet!
Fridge: For extended freshness, refrigerate the cake for up to 5 days. Make sure it’s well covered to prevent it from absorbing any odors from the fridge.
Freezer: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap, then foil, to prevent freezer burn. Thaw in the fridge overnight before serving.
Reheating: When ready to enjoy, warm individual slices in the microwave for about 15-20 seconds, or until heated through. The ricotta will keep it wonderfully moist!
What to Serve with Breadmaker Lemon Ricotta Cake?
The perfect meal is elevated with delightful pairings that capture the essence of flavor and comfort.
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Creamy Sour Cream: This adds a tangy richness that beautifully complements the cake’s moist texture. A spoonful can balance the sweetness perfectly.
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Lemon Curd: A dollop of this bright, zesty topping intensifies the citrus flavor, making every bite a refreshing experience. It’s like sunshine on a plate!
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Fresh Berries: Juicy strawberries or blueberries provide a burst of sweetness and a pop of color, enhancing the overall presentation. They also add a touch of freshness to each slice.
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Whipped Cream: This light and airy topping offers a luscious way to enjoy your cake. The creaminess harmonizes so well with the lemon and ricotta flavors, making indulgence irresistible.
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Herbal Tea: A fragrant cup of chamomile or mint tea can elevate your dessert experience, soothing the palate and enhancing the cake’s zesty notes.
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Iced Coffee: A refreshing iced coffee pairs excellently, offering a caffeinated contrast to the dessert’s sweetness. The smooth flavors mesh beautifully with every bite.
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Almond Biscotti: These crunchy delights bring a satisfying texture and nutty flavor that complements the soft cake beautifully, making for a delightful duo.
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Lemonade Spritzer: A sparkling lemonade can provide a fizzy refreshment that contrasts the richness of the cake. The citrus notes will enhance the overall flavor profile.
Pair any of these options with your Breadmaker Lemon Ricotta Cake, and create a meal that feels both comforting and special!
Breadmaker Lemon Ricotta Cake Recipe FAQs
What type of ricotta should I use for this recipe?
I recommend using homemade ricotta for the best flavor and texture, but store-bought works too! If using store-bought, opt for the whole milk variety for a creamier result.
How should I store leftover Breadmaker Lemon Ricotta Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 5 days, ensuring it’s well covered to avoid unwanted odors.
Can I freeze this cake?
Absolutely! You can freeze the Breadmaker Lemon Ricotta Cake for up to 3 months. Be sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw the cake overnight in the fridge before serving.
What if my cake turns out too dense?
If your cake is dense, it might be due to overmixing the batter or not using fresh ingredients. I recommend mixing just until combined after adding the flour. Also, ensure your baking powder is active—check the expiration date!
Can my pets have any of this cake?
The cake contains ingredients like butter and sugar that aren’t suitable for pets. It’s best to keep this delightful treat away from them, as rich baked goods can upset their tummies.
How do I know if my ricotta is ready to use?
Your ricotta should be creamy and slightly thickened after draining. If it seems too watery, let it drain longer in the fridge—ideally, aim for at least one hour. This ensures the right texture for your Breadmaker Lemon Ricotta Cake!
Deliciously Easy Breadmaker Lemon Ricotta Cake Recipe
Ingredients
Equipment
Method
- Prepare the ricotta: Begin by adding milk and salt into the basket of your breadmaker. Select the Jam Setting and let it work for 30 minutes. Next, add lemon juice and close the lid, allowing it to continue for another 40 minutes.
- Drain the ricotta: Line a colander with cheesecloth and set it over a large bowl. Carefully pour the ricotta mixture from the breadmaker into the cheesecloth, letting the milk solids remain inside. Discard the whey and place the ricotta in the fridge to drain for at least an hour.
- Mix the wet ingredients: In the clean basket of your breadmaker, combine softened butter, buttermilk, whole milk, and lightly whisked eggs. Crumble the homemade ricotta into this mixture and select the Cake Kneading function for 8 minutes.
- Add dry ingredients: Once combined, add the self-raising flour, baking powder, caster sugar, lemon zest, and vanilla paste to the wet mixture in the breadmaker. Mix on the same setting for another 5 minutes until thoroughly blended.
- Bake the cake: Transfer the batter from the breadmaker to a clean bowl. Wash out the breadmaker basket, remove the paddle, and ensure it's dry. Lightly spray the basket with cooking oil, return the batter back in, and select the Bake Only function under the Sweet menu for 1 hour and 20 minutes.
- Cool and serve: After baking, carefully remove the basket and allow the cake to cool for 30 minutes. Gently tip the basket to release the cake, slice, and serve warm, topped with a dollop of sour cream and a spoonful of lemon curd.
