The Italian Lemon Ricotta Cake Recipe is a delightful celebration of bright citrus flavors paired with the creamy richness of ricotta cheese, creating a cake that is both tender and moist with a subtle tangy zest. This cake brings a fresh, sunny twist to traditional desserts, perfect for sharing with friends and family anytime you crave a slice of Italy’s sweet charm. Whether it’s for a festive occasion or a simple afternoon treat, this recipe truly captures the heart and soul of Italian baking in one unforgettable bite.
Ingredients You’ll Need
These ingredients are simple staples that come together to create a cake with incredible texture and flavor. Each one plays a crucial role, from the velvety ricotta cheese that adds moisture and richness, to the lemon zest and juice that infuse the cake with its signature brightness.
- Butter (¾ cup, softened): Adds richness and helps create a tender crumb.
- Sugar (1 ½ cups): Sweetens and balances the tartness of the lemon.
- Whole milk ricotta cheese (15 ounces, drained well): Provides creaminess and a light, moist texture.
- Eggs (3 large): Bind the ingredients and add structure.
- Vanilla (1 teaspoon): Enhances the overall flavor depth.
- Lemon (1 large, zested and juiced): Delivers fresh citrus zing that defines the cake.
- Baking soda (½ teaspoon): Helps the cake rise to a fluffy perfection.
- Salt (½ teaspoon): Balances sweetness and intensifies flavors.
- Flour (1 ½ cups): Forms the delicate structure of the cake.
- Powdered sugar (for dusting, optional): Adds a pretty finishing touch and light sweetness.
How to Make Italian Lemon Ricotta Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by heating your oven to 350 degrees Fahrenheit. To ensure your cake doesn’t stick and has a glorious edge crust, grease a 9-inch springform pan thoroughly with butter, then dust it lightly with powdered sugar. This little trick is a classic Italian baking secret for easy release and a lovely finish.
Step 2: Cream Butter and Sugar
In a large mixing bowl or standing mixer, beat the softened butter and sugar together until they become light, fluffy, and well combined. This step is crucial as it helps incorporate air into the batter, which contributes to the cake’s tender texture—in true Italian style, lightness and tenderness are everything!
Step 3: Add Ricotta Cheese
Next, blend in the ricotta cheese and keep mixing until the mixture looks airy and smooth, about 4 to 5 minutes. The ricotta is the star of this cake, lending moisture and a subtle richness that sets this recipe apart from other lemon cakes.
Step 4: Incorporate Eggs, Vanilla, and Lemon
Add the eggs one by one, ensuring each is fully blended before adding the next. Then stir in the vanilla extract, lemon zest, and fresh lemon juice. These layers of flavor make the cake irresistibly refreshing and aromatic, capturing the essence of Italian citrus desserts.
Step 5: Mix Dry Ingredients and Combine
In the same bowl, sprinkle in the baking soda and salt and stir to distribute evenly. Carefully fold in the flour, mixing just enough to combine all ingredients without overworking the batter. Scrape down the sides of the bowl to make sure every bit is incorporated, ensuring a smooth batter that will bake evenly.
Step 6: Bake Your Cake
Pour your luscious batter into the prepared springform pan. Place it in the oven and bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. As the cake bakes, your kitchen will fill with the enticing fragrance of warm lemon and butter—a promise of the deliciousness to come.
Step 7: Cool and Finish
Allow the cake to cool in the pan for about 15 minutes. Then carefully remove the collar and base of the springform pan to reveal the gorgeous cake you’ve just made. Transfer it to a wire rack to cool completely. Before serving, dust the top lightly with powdered sugar for that classic, elegant Italian look.
How to Serve Italian Lemon Ricotta Cake Recipe
Garnishes
A simple dusting of powdered sugar is traditional and beautiful, but you can also add thin lemon slices or a few fresh mint leaves for a pop of color and added freshness. For a little extra indulgence, a drizzle of honey or a spoonful of whipped cream pairs exquisitely with the cake’s tangy sweetness.
Side Dishes
This cake is lovely on its own but pairs wonderfully with a scoop of vanilla gelato or a dollop of mascarpone cheese to echo the Italian roots of the dish. Fresh berries, especially raspberries or blueberries, also complement the lemon notes while adding bursts of juicy flavor and vibrant color.
Creative Ways to Present
For an elegant touch, serve the cake slices on pretty porcelain plates sprinkled with finely chopped pistachios. You could also serve it as mini individual cakes in ramekins for a charming party presentation. If you’re feeling adventurous, turn slices into a layered dessert with lemon curd and whipped cream for a show-stopping treat.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored tightly wrapped or in an airtight container at room temperature for up to 2 days without losing moisture. For longer storage, refrigerate, where it will keep beautifully for up to 5 days, allowing the flavors to meld even more deliciously.
Freezing
This cake freezes wonderfully, making it perfect for busy days or unexpected guests. Wrap cooled slices in plastic wrap and then in foil or store in a freezer-safe container. Frozen, the cake stays fresh for up to 3 months. Thaw overnight in the fridge for the best texture and flavor.
Reheating
If you want to enjoy your Italian Lemon Ricotta Cake Recipe warm, pop a slice in the microwave for about 15-20 seconds or warm it gently in an oven set to 300 degrees Fahrenheit for 5-7 minutes. Reheating enhances the cake’s soft, creamy texture and releases that amazing lemon aroma once again.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
Yes, while whole milk ricotta gives the creamiest and richest results, part-skim ricotta can be used in a pinch. Just make sure to drain it well to avoid excess moisture that might affect the cake’s texture.
Is the lemon flavor very strong in this cake?
The lemon flavor is bright and fresh but balanced, not overpowering. It provides the perfect zing that complements the creamy ricotta, making the cake light and refreshing rather than intensely sour.
Can I substitute lemon zest with lime or orange zest?
Absolutely! Lime zest will give it a slightly more tart twist, while orange zest will lend a sweeter citrus note. Both variations are delicious and offer a fun way to customize the cake to your taste.
What type of pan works best for this recipe?
A 9-inch springform pan is ideal because it allows for easy removal without damaging the delicate cake. If you don’t have one, a well-greased regular cake pan will work, but handling the cake carefully is key.
Is this cake suitable for special occasions?
Definitely! Its elegant flavor and beautiful appearance make the Italian Lemon Ricotta Cake Recipe perfect for celebrations, from birthdays to holiday gatherings. It’s sure to impress and delight your guests each time.
Final Thoughts
I cannot recommend trying this Italian Lemon Ricotta Cake Recipe enough! Each bite is a tender, citrusy slice of pure joy that feels both nostalgic and fresh. It’s a wonderful way to bring a little Italian sunshine into your kitchen and heart, so gather your ingredients and bake away—you’re going to love the results.
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Italian Lemon Ricotta Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Lemon Ricotta Cake is a moist, tender, and flavorful dessert that combines creamy ricotta cheese with bright lemon zest and juice for a refreshing citrus touch. This cake is perfect for afternoon tea or a light dessert, featuring a delicate crumb and subtle sweetness dusted with powdered sugar.
Ingredients
Cake Ingredients
- ¾ cup butter, softened (1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese, drained well
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
For Dusting
- Powdered sugar (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan generously with butter and dust it with powdered sugar to prevent sticking. Set the pan aside while you prepare the batter.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes a few minutes and helps incorporate air into the batter for a tender cake.
- Add Ricotta Cheese: Add the drained ricotta cheese to the butter-sugar mixture and blend until smooth and fluffy, about 4 to 5 minutes. This gives the cake a rich, moist texture.
- Incorporate Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the vanilla extract, lemon zest, and lemon juice, mixing until just combined for a bright citrus flavor.
- Mix Dry Ingredients: Stir in the baking soda and salt directly into the mixture. Gradually fold in the flour until just combined, taking care to scrape down the sides of the bowl to ensure all ingredients are incorporated without overmixing, which could toughen the cake.
- Bake the Cake: Pour the batter into the prepared springform pan, smoothing the top. Bake for 45 to 55 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes. Carefully remove the springform pan collar and base. Transfer the cake to a wire rack to cool completely. Dust the top lightly with powdered sugar before serving for an elegant finish.
Notes
- Make sure the ricotta cheese is well drained to avoid excess moisture in the batter.
- Use a fresh lemon for zest and juice to maximize flavor.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The springform pan helps with easy removal without damaging the delicate cake.
- Powdered sugar decoration is optional but adds a lovely touch.
