Our Italian Lemon Ricotta Cake is the perfect blend of tangy and sweet, with a moist texture that’ll have you coming back for seconds. It’s a simple yet sophisticated dessert that’s sure to impress.
Why This Recipe Works
- The combination of ricotta and lemon creates a moist, fluffy texture that’s unmatched.
- Using both lemon zest and juice ensures a vibrant, citrusy flavor in every bite.
- It’s versatile enough for any occasion, from brunches to dinner parties.
- The recipe is straightforward, with no fancy techniques required.
- It’s a crowd-pleaser that balances sweetness and tartness perfectly.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup ricotta cheese
- 2 large eggs
- 1 lemon, zested and juiced
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Zester
- Juicer
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch springform pan. This ensures your cake doesn’t stick and bakes evenly. Tip: Line the bottom with parchment paper for extra insurance against sticking.
Mix Dry Ingredients
In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. This step is crucial for a uniform texture. Tip: Sifting the flour can make your cake even lighter.
Cream Butter and Sugar
Using an electric mixer, cream 1/2 cup softened butter with 1 cup sugar until light and fluffy. This incorporates air, making the cake tender. Add 1 cup ricotta, mixing until smooth.
Incorporate Eggs and Lemon
Beat in 2 eggs one at a time, then add the zest and juice of 1 lemon. The lemon not only adds flavor but also reacts with the baking soda for lift. Tip: Use room temperature eggs for better incorporation.
Bake to Perfection
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean. The edges should be golden, and the center set but still moist.
Tips and Tricks
For an even more lemony cake, add an extra tablespoon of lemon juice to the batter. If you’re out of fresh lemons, 3 tablespoons of bottled lemon juice can substitute. To prevent overbrowning, tent the cake with foil after 30 minutes. For a decorative touch, dust the cooled cake with powdered sugar or top with lemon glaze. Remember, letting the cake cool in the pan for 10 minutes before removing helps it set properly.
Recipe Variations
- Add blueberries or raspberries to the batter for a fruity twist.
- Swap lemon for orange or lime for a different citrus flavor.
- Fold in white chocolate chips for a sweeter version.
- Use almond flour instead of all-purpose for a gluten-free option.
- Top with a cream cheese frosting for an extra decadent dessert.
Frequently Asked Questions
Can I use low-fat ricotta? Yes, but full-fat ricotta gives the cake a richer texture and flavor. Low-fat versions may result in a slightly drier cake.
How do I store the cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake? Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Summary
This Italian Lemon Ricotta Cake is a delightful dessert that’s easy to make and bursting with citrus flavor. Perfect for any occasion, it’s sure to become a favorite.
