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Best Italian Lemon Ricotta Cake Recipe

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4.4 from 10 reviews

This Best Italian Lemon Ricotta Cake is a light, fluffy, and moist dessert that perfectly balances the tangy zest of lemon with creamy ricotta cheese. Ideal for any occasion, this traditional Italian cake uses simple ingredients and straightforward steps to create a delicious treat that's beautifully tender and subtly sweet. Serve it dusted with powdered sugar or alongside fresh berries and whipped cream for an elegant touch.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups all-purpose flour

Wet Ingredients

  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup sugar
  • 15 ounces whole milk ricotta cheese, at room temperature (liquid drained)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract or almond extract (optional)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice

For Garnish

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking and facilitate easy removal of the cake after baking.
  2. Mix butter, sugar, and ricotta: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, sugar, and ricotta cheese on medium speed for about 5 minutes until the mixture is light and fluffy. This ensures a tender cake texture.
  3. Add eggs one by one: Incorporate the eggs into the ricotta mixture one at a time, beating well after each addition to maintain a smooth, cohesive batter.
  4. Flavor the batter: Stir in the vanilla or almond extract if using, then add the lemon zest and fresh lemon juice. Mix until all flavors are well blended.
  5. Incorporate dry ingredients: Sift the baking powder, salt, and all-purpose flour over the wet mixture. Gently fold the dry ingredients into the batter, careful not to overmix to keep the cake tender.
  6. Pour batter into pan: Transfer the batter into your prepared springform pan, spreading it evenly with a spatula for uniform baking.
  7. Bake the cake: Place the pan in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
  8. Cool the cake: Let the cake cool in the pan for about 15 minutes to set, then release from the pan and transfer to a wire rack for complete cooling.
  9. Finish and serve: Once cooled, dust the top with powdered sugar if desired. Slice and serve plain or with fresh berries and whipped cream for extra indulgence. Enjoy your homemade Italian Lemon Ricotta Cake!

Notes

  • Ensure ricotta cheese is well-drained and at room temperature to avoid a watery batter.
  • Using room temperature eggs helps achieve a smoother batter and better rise.
  • Do not overmix the batter after adding flour to keep the cake tender and light.
  • The springform pan aids in easy removal due to the delicate texture of the cake.
  • For more pronounced lemon flavor, consider adding extra zest or a teaspoon of lemon extract.
  • This cake keeps well when stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/best-italian-lemon-ricotta-cake-recipe/