Description
This Italian Lemon Ricotta Cake is a light, fluffy, and flavorful dessert made with ricotta cheese and fresh lemon. Perfect as a traditional Italian dessert or a breakfast treat, it combines the creaminess of ricotta with the bright zest and juice of lemon for a moist and tender crumb. The cake is easy to make with simple ingredients and baked in a 9-inch springform pan, resulting in a delicate cake that is dusted with powdered sugar before serving.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
For Finishing
- Powdered sugar for dusting top of cake (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter, then dust it with powdered sugar, tapping out any excess. This coating prevents sticking and adds a slight sweetness to the crust.
- Cream Butter, Sugar, and Ricotta: In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and sugar together until combined and smooth. Add the drained ricotta cheese and beat for 4 to 5 minutes until the mixture becomes light and fluffy, incorporating air to ensure a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract, lemon zest, and freshly squeezed lemon juice until evenly combined.
- Incorporate Dry Ingredients: In the same bowl, add the baking soda and salt, stirring gently. Gradually add the flour, mixing just until combined. Be sure to scrape down the sides of the bowl to evenly incorporate all ingredients without overmixing.
- Bake the Cake: 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.
- Cool and Finish: Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully remove the collar and base of the springform pan, then transfer the cake to a wire rack to cool completely. Before serving, dust the top with powdered sugar. Optionally, serve with whipped cream and fresh berries.
Notes
- If you don’t have a springform pan, a tall 9-inch cake pan lined with parchment or a bundt pan can be used as alternatives.
- For a fluffier texture, beat the ricotta, butter, and sugar thoroughly to incorporate air before adding other ingredients.
- Part-skim ricotta cheese can be used, but whole milk ricotta is preferred for moisture and flavor.
- This recipe can be divided and baked as a layered cake by splitting the batter into two pans and baking for 25-30 minutes.
- Store the cake covered at room temperature for up to three days, or refrigerate in an airtight container for up to one week.
- Serving suggestion: pair with a dollop of whipped cream and fresh berries for an elegant presentation.
- Prep Time: 12 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Italian Lemon Ricotta Cake, lemon cake, ricotta cake, Italian dessert, lemon dessert, ricotta cheese cake
