Description
This Lemon Ricotta Cake is a moist and tender Italian dessert bursting with bright lemon flavor and creamy ricotta cheese. Perfect for spring or any time you crave a light, citrusy treat, this cake combines fluffy butter and sugar with tangy lemon zest and juice. It bakes to a golden finish and can be dusted with powdered sugar or served alongside fresh berries or whipped cream for an elegant presentation.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Serving (Optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure a light, fluffy cake texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar using a mixer until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and maintain batter consistency.
- Incorporate Ricotta and Flavorings: Stir in the ricotta cheese, lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and fully combined, infusing the batter with rich texture and citrus aroma.
- Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients into the wet ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Pour and Smooth Batter: Pour the prepared batter into the greased cake pan, smoothing the top with a spatula for an even bake.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely, ensuring the texture sets perfectly.
- Serve: Dust with powdered sugar before serving if desired. The cake pairs wonderfully with fresh berries or whipped cream for added indulgence.
Notes
- This cake pairs well with fresh berries or a dollop of whipped cream for added flavor and presentation.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- Use whole milk ricotta for the best texture and flavor; part-skim ricotta may result in a drier cake.
- Ensure not to overmix the batter after adding dry ingredients to keep the cake tender.
