Name: Italian Lemon Ricotta Cake Recipe
Prep time: 12 min
Cook time: 55 min
Total time: 1 h 7 min
Cuisine: Italian
Ingredients: ¾ cup butter, softened (1 ½ sticks); 15 ounces whole milk ricotta cheese (drained well); 3 large eggs; 1 teaspoon vanilla extract; 1 large lemon, zested and juiced; 1 ½ cups all-purpose flour; 1 ½ cups sugar; ½ teaspoon baking soda; ½ teaspoon salt; Powdered sugar for dusting top of cake (optional)

Introduction

This Italian Lemon Ricotta Cake is light, fluffy, and bursting with fresh lemon flavor. Made with creamy ricotta cheese, it offers a moist texture that makes it perfect as a dessert or even a breakfast treat. Simple to prepare, this traditional Italian cake will quickly become a favorite in your home.

A slice of yellow cake with a light, soft texture and a slightly browned crust sits centered on a white plate, with a dusting of white powdered sugar covering the top layer evenly. Behind it, the whole cake is visible on a white plate, showing the thick single layer of the cake with the same powdered sugar topping. The scene is set on a white marbled surface, with a red and white checkered cloth and a yellow lemon blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter, then dust it with powdered sugar to coat evenly. Set aside.

Step 2: In a large bowl or stand mixer, cream together the softened butter and sugar until well combined and fluffy. This will take about 2-3 minutes.

Step 3: Add the ricotta cheese to the butter and sugar mixture. Beat for 4 to 5 minutes until light and airy—the key to a fluffy cake.

Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla, lemon zest, and lemon juice until combined.

Step 5: In the same bowl, add the baking soda and salt and stir briefly, then fold in the flour until just incorporated. Be sure to scrape down the sides of the bowl to mix everything evenly.

Step 6: Pour the batter into the prepared springform pan and smooth the top. Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

Step 7: Allow the cake to cool in the pan for 15 minutes, then carefully remove the springform collar. Transfer the cake to a wire rack to cool completely.

Step 8: Before serving, dust the cake with powdered sugar, if desired. Enjoy plain or with a dollop of whipped cream and fresh berries.

Tips & Variations

For a fluffier texture, be sure to beat the ricotta cheese with the butter and sugar thoroughly before adding other ingredients.

If you don’t have a springform pan, a 9-inch round cake pan lined with parchment paper works well too.

Use full-fat ricotta for the best flavor and texture, but part-skim ricotta will also work if that’s what you have.

Try adding a teaspoon of almond extract for a subtle nutty twist on the classic lemon flavor.

For a layered cake, divide the batter between two pans and bake for 25-30 minutes each, then frost with lemon cream cheese frosting.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta, but whole milk ricotta is preferred for a richer, creamier texture. Be sure to beat it well with butter and sugar to maintain fluffiness.

Can I make this cake without a springform pan?

Absolutely. A 9-inch round cake pan lined with parchment paper or a bundt pan works well as substitutes. Just adjust baking time accordingly and check doneness with a toothpick.