Description
This Italian Lemon Ricotta Cake is a moist, tender, and flavorful dessert that beautifully combines the bright citrus notes of lemon with the creamy texture of ricotta cheese. Perfectly balanced with a subtle sweetness and a delicate crumb, this cake makes an elegant treat for any occasion or a delightful afternoon snack with tea or coffee.
Ingredients
Cake Batter
- 170 g Unsalted butter (room temperature)
- 250 g Granulated sugar
- Zest of 2 lemons
- 3 Eggs (room temperature)
- 1 teaspoon Vanilla extract
- 3 tablespoons Lemon juice (freshly squeezed)
- 250 g Ricotta cheese
- 187 g All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Topping and Decoration
- 250 g Ricotta cheese (for whipping)
- 40 g Powdered sugar
- Additional lemon zest (for garnish)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 175°C (347°F) and grease a 9 inch (23 cm) springform pan to ensure the cake won’t stick.
- Flavor the Sugar: Zest 2 lemons and massage the zest into the granulated sugar thoroughly to infuse the sugar with bright lemon aroma and flavor.
- Cream Butter and Sugar: Cream the unsalted butter with the lemon-infused sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Wet Ingredients: Whip in the eggs one at a time to incorporate air, then stir in vanilla extract, freshly squeezed lemon juice, and finally the ricotta cheese until combined and creamy.
- Combine Dry Ingredients: Sift together the all-purpose flour, salt, baking powder, and baking soda to ensure even distribution of the leavening agents and salt.
- Mix Batter: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula, mixing just until all ingredients are incorporated to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared springform pan, smooth the top with an offset spatula, and bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Decorate: Allow the cake to cool completely in the pan before removing. Dust the top with powdered sugar, garnish with additional lemon zest, and serve with whipped ricotta — made by whipping 250 g ricotta cheese with 40 g powdered sugar for 2 to 3 minutes until light and fluffy.
- Serve and Store: Serve this delightful cake the same day for best freshness. Store any leftovers at room temperature in an airtight container.
Notes
- For best results, use room temperature ingredients to ensure smooth mixing and proper texture.
- Do not overmix the batter after adding the dry ingredients to maintain a tender crumb.
- Make sure to zest the lemons directly over the sugar to capture all the aromatic oils.
- You can substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- Serve this cake with fresh berries or a light drizzle of honey for added flavor.
- Leftover whipped ricotta can be refrigerated for up to 2 days but may need re-whipping before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
