Italian Lemon Ricotta Cake
User Reviews
5
Italian Lemon Ricotta Cake
Description
The Italian Lemon Ricotta Cake combines ricotta cheese and lemon zest with cake flour to achieve a soft, moist texture with a gentle citrus flavor. The recipe involves creaming eggs and sugar, then incorporating melted butter and ricotta, followed by gently folding in the flour mixture. Baking in a bundt pan produces a beautifully shaped cake with a tender crumb. The lemon zest provides a clear lemon aroma and flavor without overwhelming richness. Dusting the finished cake with powdered sugar adds a simple decorative touch.
The cake can be sliced and served at room temperature or chilled depending on preference. Its moistness and texture balance richness from the ricotta with brightness from lemon. Because the cake contains dairy, it should be refrigerated and brought back to room temperature before serving to restore softness. It stores well refrigerated for several days and can be frozen wrapped tightly for extended storage.
Ricotta cheese gives the cake a creamy mouthfeel and helps keep it tender. The use of cake or pastry flour softens the crumb by reducing gluten formation. The lemon zest enhances the flavor without added acidity. This cake is suited for serving with tea or coffee, or as a subtle dessert option.
Allow all ingredients to reach room temperature before baking for best results.For a finer crumb, make your own cake flour by replacing part of all-purpose flour with cornstarch and sifting well.The cake can be baked in a bundt pan or split into two 8-inch round pans if preferred.Store the cake covered in the refrigerator for up to a week; serve at room temperature or chilled.To freeze, cool completely then wrap well in plastic wrap and foil; keep frozen for 2-3 months.
Ingredients
- 2⅓ cups cake flour 300 grams total, if you double the recipe then double this amount, 1 tablespoon, or pastry flour
- 2 teaspoons baking powder
- 1 pinch salt add 1/4 teaspoon if using unsalted butter
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 13¼ ounces ricotta cheese
- ¾ cup butter 180 grams total, if you double the recipe then double this amount, 1 tablespoon, melted and cooled
- 1-2 lemon zest of whole lemon(s) 1-2 tablespoons
- 1 teaspoon vanilla extract or lemon extract
- 3 tablespoons milk 2% or whole, room temperature
EXTRA
- 2-3 tablespoons powdered sugar for dusting
Instructions
- Pre-heat oven to 350F (180C). Grease and flour or spray a 9½-10 inch bundt pan (24cm).
- In a medium bowl whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer with the flat beaters or a large bowl with beaters beat together the eggs, yolk and sugar for 2 minutes, add the melted butter and vanilla, beat to combine. Beat in the ricotta, add the zest and milk, beat to combine.
- Add the dry ingredients and combine. Transfer the batter to the prepared pan and bake for approximately 50-55 minutes, test for doneness with a toothpick, if it's dry or a few crumbs attached it's done. Let cool in pan then move to a serving plate. Dust with powdered sugar before serving. Enjoy!
Notes
- Allow all ingredients to come to room temperature for consistent mixing and baking.
- To mimic cake flour, substitute 2 tablespoons of all-purpose flour with cornstarch per cup and sift thoroughly.
- This recipe can be baked either in a bundt pan or divided into two 8-inch cake pans lined with parchment.
- Refrigerate the cake due to ricotta content; let come to room temperature before serving or serve chilled.
- For freezing, cool fully, then wrap tightly in plastic wrap and foil; store up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 214mg | 9% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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