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Italian Lemon Ricotta Cake Recipe

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4.7 from 531 reviews

This Italian Lemon Ricotta Cake is a traditional, light, and fluffy dessert bursting with fresh lemon flavor and rich ricotta cheese. Perfect as a delightful end to an Italian meal or as a refreshing breakfast treat, this cake is moist, tender, and easy to make in one bowl. It features a beautiful balance of tangy lemon zest and juice, creamy ricotta, and a tender crumb, topped with a dusting of powdered sugar for elegance.

Ingredients

Scale

Wet Ingredients

  • ¾ cup butter, softened (1½ sticks)
  • 15 ounces whole milk ricotta cheese, drained well
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 large lemon, zested and juiced

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For Finishing

  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with butter, then sprinkle powdered sugar inside to coat the buttered surface evenly. Tap out any excess sugar and set aside.
  2. Cream butter, sugar, and ricotta: In a large mixing bowl or using a stand mixer, beat the softened butter and sugar together until combined. Add the drained ricotta cheese and continue to beat on high speed for 4 to 5 minutes until the mixture becomes light, fluffy, and aerated, which is key for a fluffy cake texture.
  3. Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth mixture. Add the vanilla extract, freshly grated lemon zest, and lemon juice, mixing to combine fully.
  4. Incorporate dry ingredients: Stir the baking soda and salt into the batter, then add the flour. Mix gently just until combined to avoid overworking the batter. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
  5. Bake the cake: Pour the batter evenly into the prepared springform pan and bake for 45 to 55 minutes. The cake is done when it is set in the center and a toothpick inserted into the middle comes out clean.
  6. Cool and finish: Allow the cake to cool in the pan for 15 minutes. Then remove the springform collar and base carefully and transfer the cake to a wire rack to cool completely. Dust the top with powdered sugar before serving. For extra indulgence, serve with whipped cream and fresh berries if desired.

Notes

  • Using whole milk ricotta is preferred for richness, but part-skim ricotta works as well.
  • Beating the butter, sugar, and ricotta thoroughly is essential to achieve a fluffy texture rather than a dense cake.
  • If you don’t have a springform pan, a tall 9-inch cake pan lined with parchment paper or a bundt pan can be used as alternatives.
  • This cake stores well covered at room temperature for up to 3 days and in the refrigerator up to 1 week.
  • For a layered cake variation, divide batter into two pans and bake for 25-30 minutes, then layer with frosting of choice.
  • Optional garnishes include a lemon glaze, candied lemon peel, or limoncello cream cheese frosting for extra flavor.

Keywords: Italian Lemon Ricotta Cake, lemon cake, ricotta cake, Italian dessert, lemon dessert, ricotta cheese dessert

Find it online: https://bitesizedbenny.com/italian-lemon-ricotta-cake-recipe/