Italian Lemon Ricotta Cake

why make this recipe

Italian Lemon Ricotta Cake is a delightful dessert that combines the creamy texture of ricotta with the bright flavor of lemons. It’s simple to make and perfect for any occasion, whether it’s a family gathering or a special celebration. This cake is light and moist, making it a refreshing treat after a hearty meal. The unique blend of ingredients makes it stand out, and you can enjoy it plain or dressed up with a bit of mascarpone.

how to make Italian Lemon Ricotta Cake

Ingredients:

• 1 1/3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 medium lemons, zested and juiced
• 3 eggs
• 1 tsp pure vanilla extract
• 1 ½ cups ricotta

Directions:

1. Preheat your oven to 355 degrees F and prepare a baking pan with parchment paper.
2. In a bowl, mix together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until smooth.
4. Add in the lemon juice and zest, mixing well.
5. Add each egg one at a time, mixing well after each addition, until all three are incorporated.
6. Stir in the vanilla extract.
7. Gently fold in about half of the flour mixture until just combined.
8. Mix in the ricotta until evenly distributed.
9. Stir in the remaining flour mixture until everything is just combined.
10. Pour the batter into your prepared baking dish.
11. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
12. Allow the cake to cool slightly before carefully removing it from the cake tin. It’s delicate!
13. Serve warm, preferably with a generous dollop of mascarpone.

how to serve Italian Lemon Ricotta Cake

This Italian Lemon Ricotta Cake is best served warm or at room temperature. You can garnish each slice with a bit of fresh mascarpone or whipped cream for added richness. A sprinkle of powdered sugar or a drizzle of lemon glaze can also make for a lovely presentation. Enjoy it with coffee or tea for the perfect afternoon treat!

how to store Italian Lemon Ricotta Cake

To store leftover cake, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the cake. Wrap it well, and it will last up to three months in the freezer. When ready to serve, let it thaw in the refrigerator overnight.

tips to make Italian Lemon Ricotta Cake

• Make sure all your ingredients are at room temperature to help them mix more easily.
• Don’t overmix the batter; fold until just combined for the best texture.
• Use fresh lemons for the best flavor, as the zest and juice make a significant difference.
• For a twist, add poppy seeds or blueberries into the batter for extra texture and flavor.

variation

You can switch things up by adding different citrus fruits, like orange or lime, for a new flavor profile. Additionally, consider adding a layer of lemon curd or a fruit compote on top for a unique twist.

FAQs

1. Can I use low-fat ricotta for this recipe?
Yes, you can use low-fat ricotta, but the cake may not be as rich and creamy.

2. What if I don’t have lemons?
You can substitute limes or another citrus fruit if needed, but it will change the flavor profile slightly.

3. Can I bake this in a different shape?
Absolutely! You can use a round or square pan; just adjust the baking time as needed to ensure the cake is cooked through.

Italian Lemon Ricotta Cake

A light and moist cake that combines the creamy texture of ricotta with the bright flavor of lemons, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 1/3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 medium lemons, zested and juiced Use fresh lemons for the best flavor.
• 3 large eggs Make sure they are at room temperature.
• 1 tsp pure vanilla extract
• 1 1/2 cups ricotta Low-fat ricotta can be used, but may affect richness.

Method

 

Preparation

1. Preheat your oven to 355 degrees F and prepare a baking pan with parchment paper.
2. In a bowl, mix together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until smooth.
4. Add in the lemon juice and zest, mixing well.
5. Add each egg one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. Gently fold in about half of the flour mixture until just combined.
8. Mix in the ricotta until evenly distributed.
9. Stir in the remaining flour mixture until everything is just combined.

Baking

1. Pour the batter into your prepared baking dish.
2. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
3. Allow the cake to cool slightly before carefully removing it from the cake tin.

Notes

Serve warm with fresh mascarpone or whipped cream. Garnish with powdered sugar or lemon glaze for a beautiful presentation. Store leftovers tightly wrapped in the refrigerator for 3-4 days or freeze for up to three months.