Best Italian Lemon Ricotta Cake Recipe
User Reviews
5
Best Italian Lemon Ricotta Cake Recipe
Description
The Best Italian Lemon Ricotta Cake recipe uses cream-softened butter, sugar, and ricotta cheese beaten together until fluffy to create a light and airy batter. Eggs are incorporated one at a time, followed by lemon zest and juice for fresh citrus notes. Dry ingredients including baking powder, salt, and flour are gently folded in to maintain the cake's tender texture. The batter is poured into a greased springform pan and baked until a toothpick inserted near the center comes out clean, signaling doneness. The final cake is moist and slightly dense but soft, with bright lemon flavor balanced against the mild richness of ricotta.
This cake serves well as a dessert or for afternoon tea. It can be enjoyed plain or dusted with powdered sugar for added sweetness and presentation. The lemon zest and juice provide a fresh contrast to the creamy ricotta base. The cake pairs nicely with coffee or light fruit accompaniments.
For best results, ensure all ingredients like butter, eggs, and ricotta are at room temperature before mixing. Draining excess liquid from ricotta helps avoid excess moisture in the cake. Folding in dry ingredients gently helps keep the cake tender and prevents overmixing, which can toughen the crumb.
Ingredients
- ½ cup butter 1 stick, unsalted, softened
- 1 cup sugar
- 15 ounces ricotta cheese at room temperature (liquid drained, whole milk
- 3 large egg room temperature
- 1 teaspoon vanilla extract or almond extract, optional
- lemon zest of 1 large
- 2 tablespoons lemon juice fresh
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- powdered sugar optional, for dusting the top of the cake
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
- Use room temperature butter, eggs, and ricotta to achieve a smooth, even batter texture.
- Drain ricotta of any excess liquid to prevent a soggy cake texture.
- Beat butter, sugar, and ricotta until light and fluffy to incorporate air and promote a tender crumb.
- Fold dry ingredients gently into the batter to avoid overmixing and potential toughness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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