Best Italian Lemon Ricotta Cake Recipe
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5.0
36 reviews
Excellent
Best Italian Lemon Ricotta Cake Recipe
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Best Italian Lemon Ricotta Cake Recipe (Easy & Moist)- A delicious Italian cake with a moist and tender crumb, balanced sweetness, and a delightful citrus flavor. Trust me, this is the best recipe, resulting in a fluffy cake (not dense like many ricotta cakes!).
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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
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- Powdered sugar for dusting the top of the cake optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large mixing bowl, using a hand mixer or a stand mixer, beat the softened butter, sugar, and ricotta cheese on medium speed until light and fluffy, about 5 minutes. This step is the trick to getting a light and fluffy ricotta cake.
- Add the eggs to the ricotta mixture one at a time, beating well after each addition.
- If using, stir in the vanilla extract (or almond extract), and add the lemon zest and juice to the batter. Mix until well combined.
- In the same bowl, sift in the dry ingredients: baking powder, salt, and all-purpose flour over the top of the ricotta mixture. Gently fold the dry ingredients into the batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for approximately 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can dust the top of the cake with powdered sugar, if desired. Slice and serve. Enjoy your Italian Lemon Ricotta Cake! Optional: serve with fresh berries and a dollop of whipped cream.
Notes
- Room Temperature Ingredients: Ensure that ingredients like butter, eggs, and ricotta cheese are at room temperature. This promotes better mixing and a smoother batter.
- Creaming Butter, Sugar, and Ricotta: Beat the softened butter, sugar, and ricotta cheese until the mixture is light and fluffy. This step aerates the batter, resulting in a lighter texture.
- Draining Ricotta: If your ricotta has excess liquid, drain it before adding it to the batter. This prevents the cake from becoming too wet.
- Gentle Mixing: When adding the dry ingredients, fold them into the batter gently. Overmixing can result in a dense cake. Mix until just combined.
Nutrition Information
Show Details
Calories
419kcal
(21%)
Carbohydrates
48g
(16%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
127mg
(42%)
Sodium
272mg
(11%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
693IU
(14%)
Vitamin C
2mg
(2%)
Calcium
158mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 127mg | 42% |
| Sodium | 272mg | 11% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 158mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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