why make this recipe
Italian Lemon Ricotta Cake is a delightful dessert that combines the creamy texture of ricotta cheese with the bright flavor of lemon. This cake is light and moist, making it perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a sweet treat for yourself. The combination of flavors creates a delicious balance that can refresh your taste buds after a meal. Plus, it’s easy to make!
how to make Italian Lemon Ricotta Cake
Ingredients:
- ½ cup butter (4 ounces)
- 1 ½ cups ricotta
- ¾ cup sugar
- 3 large eggs
- 1 tablespoon finely grated lemon zest (from 2 medium size lemons)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ cup butter (for icing)
- 2 tablespoons fresh lemon juice
- 2 ½ tablespoons half & half (or whole milk)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, melt ½ cup of butter.
- Add 1 ½ cups of ricotta, ¾ cup sugar, 3 large eggs, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Mix everything until well combined.
- Gradually add in 1 ½ cups of flour, 2 teaspoons baking powder, and ¾ teaspoon kosher salt. Mix until just combined.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- For the icing, beat together ¼ cup of butter, 2 tablespoons lemon juice, 2 ½ tablespoons half & half, 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Spread the icing over the cooled cake and serve.
how to serve Italian Lemon Ricotta Cake
This cake can be served plain or with the lemon icing on top. It’s wonderful when enjoyed with a cup of tea or coffee. You can also add some fresh berries or a dollop of whipped cream for extra flavor.
how to store Italian Lemon Ricotta Cake
To store leftovers, keep the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. For even longer storage, you can freeze the cake. Just wrap it tightly in plastic wrap and then in aluminum foil. It should last for about 2-3 months in the freezer.
tips to make Italian Lemon Ricotta Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; just combine until everything is moist.
- For a stronger lemon flavor, add more lemon zest or a splash of lemon juice to the batter.
variation
You can add poppy seeds to the batter for a lemon-poppy seed twist. Slicing and layering the cake with fresh lemon curd in between layers can also enhance its flavor.
FAQs
1. Can I use a different type of cheese?
Yes, you can substitute mascarpone cheese for ricotta for a creamier texture.
2. Is this cake gluten-free?
No, this recipe uses all-purpose flour, but you can use a gluten-free flour blend if you need a gluten-free version.
3. Can I make this cake ahead of time?
Absolutely! This cake stays moist for several days, so it’s great for making ahead of time for parties or events. Just store it properly to maintain its freshness.
Italian Lemon Ricotta Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, melt ½ cup of butter.
- Add ricotta, sugar, eggs, lemon zest, vanilla extract, and almond extract. Mix everything until well combined.
- Gradually mix in the flour, baking powder, and salt until just combined.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- In a mixing bowl, beat together the butter, lemon juice, half & half, powdered sugar, and vanilla extract until smooth.
- Spread the icing over the cooled cake and serve.
