There’s something about lemons that just screams sunshine, isn’t there? Bright, zesty, and unapologetically tangy, they can transform a humble cake into a slice of pure delight. This lemon ricotta cake—oh, it’s like a warm hug on a rainy day, simple enough for a weekday treat yet fancy enough to impress your mother-in-law (especially if she’s a lemon aficionado).
Steps
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it with butter and dusting with powdered sugar, then set aside.
- In a large mixing bowl or stand mixer, cream together softened butter and sugar until well combined. Add the ricotta cheese and blend the mixture until it becomes light and airy, about 4 to 5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Add vanilla extract, lemon zest, and lemon juice to the mixture, stirring to combine thoroughly.
- Stir in the baking soda and salt, ensuring they are evenly distributed. Gradually add the flour, mixing until just combined and scraping the bowl’s sides to incorporate all ingredients.
- Pour the prepared batter into the greased springform pan. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before removing the collar and base. Transfer to a wire cooling rack to cool completely.
- Before serving, dust the top of the cake with powdered sugar if desired. This cake can be stored at room temperature in a covered container for up to three days or refrigerated in an airtight container for up to a week.
Ingredients
- ¾ cup (1 ½ sticks) butter, softened
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese, well drained
- 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
- Powdered sugar, for dusting (optional)
FAQ
- What is Lemon Ricotta Cake?
- Lemon ricotta cake is a traditional Italian dessert that has a slightly denser texture than a usual lemon cake and is less sweet. It’s often enjoyed after a meal or as a breakfast treat, sometimes served with fruit.
- How do you make a Lemon Ricotta Cake fluffy?
- To achieve a fluffy texture, it is crucial to thoroughly beat the ricotta cheese with butter and sugar before adding the other ingredients. This step can take up to five minutes and is best done using a handheld or stand mixer to incorporate enough air into the batter.
- Can part-skim ricotta cheese be used in the cake?
- Yes, part-skim ricotta cheese can be used if you don’t have full-fat ricotta. The key is to ensure that the ricotta, butter, and sugar are beaten well together to maintain the desired texture.
- Is it possible to make a Lemon Ricotta Layer Cake with this recipe?
- Absolutely! You can create a layered version by dividing the batter into two round cake pans. Bake for approximately 25-30 minutes and test for doneness with a toothpick.
- How should Italian Lemon Ricotta Cake be stored?
- This cake can be kept at room temperature for up to three days when covered. For longer freshness, store it in an airtight container in the refrigerator for up to a week.
Tips
- For a fluffy texture, ensure you thoroughly beat the ricotta cheese with the butter and sugar for about 4 to 5 minutes before adding other ingredients. This step helps incorporate air, making the cake light rather than dense.
- Always use room temperature butter and ricotta to ensure they blend smoothly and achieve the best consistency in your cake batter.
- If you don’t have a springform pan, a tall 9-inch cake pan lined with parchment or a bundt pan can serve as alternatives without compromising the cake’s quality.
- For an extra burst of lemon flavor, use a microplane to zest the lemon directly over the mixing bowl to capture the essential oils, and consider adding a lemon glaze or fresh berries when serving.
Equipment
- Handheld Mixer or Stand Mixer – Essential for creaming the butter, sugar, and ricotta cheese to get the right fluffy texture.
- 9-inch Springform Pan – Recommended for baking the cake and easy removal.
- Microplane Lemon Zester – Useful for zesting the lemon directly into the batter.
- Handheld Juicer – Helps in extracting juice from the lemon efficiently.
- Wire Cooling Rack – For cooling the cake evenly after baking.
