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
Scale
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.
