Italian Lemon Ricotta Cake
User Reviews
5
Italian Lemon Ricotta Cake
Description
Italian Lemon Ricotta Cake features a batter made by blending melted butter, sugar, eggs, lemon zest, extracts, and ricotta cheese, producing a light and fluffy mix. The dry ingredients—flour, baking powder, and salt—are carefully incorporated to maintain tenderness. Baked at an initial high temperature then lowered ensures an even rise and a softly golden exterior. This cake’s flavor is mild with a distinct lemon aroma from fresh zest and a subtle nuttiness from almond extract.
This cake can be served alone or topped with a lemon-flavored buttercream icing made by mixing butter, fresh lemon juice, half & half, powdered sugar, and vanilla extract until smooth. The fresh lemon juice in the icing complements the cake’s citrus character, making it suitable for occasions where a refined yet simple dessert is preferred.
Ingredients
For the cake:
- ½ cup butter 4 ounces
- 1 ½ cups ricotta cheese
- ¾ cup sugar
- 3 egg large
- 1 tablespoon lemon from 2 medium size lemons, finely grated zest
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
For the buttercream icing:
- ¼ cup butter
- 2 tablespoons lemon juice fresh
- 2 ½ tablespoons half & half or whole milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
- Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
- Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
- Transfer batter to prepared pan and smooth the top with a knife or spatula. Place in preheated oven and immediately lower temperature to 350˚F. Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean. The top will be lightly golden. The top may crack slightly, that’s okay.
- Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before adding the icing. When cool, transfer to a serving platter (keep flat, bottom side up) and ice with buttercream.
For the buttercream icing:
- While the cake is cooling, make the icing. Place butter in a microwave-safe bowl and heat on high power until melted, 30-40 seconds.
- Add all other icing ingredients and whisk together until creamy and well blended. It should be a somewhat loose but spreadable icing. If too thick add a bit more half and half. If too thin add a bit more powdered sugar.
- 10. Scoop icing onto the top of the cake. Spread (with an angled spatula) to the edges and down the sides of the cake. Decorate with edible flowers, if desired. Allow icing to set before slicing. Can be refrigerated, but bring back to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 291mg | 12% |
| Potassium | 135mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 42g | 84% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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