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Italian Lemon Ricotta Cake Recipe

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3.8 from 57 reviews

This Italian Lemon Ricotta Cake is a moist and flavorful dessert that combines the creamy texture of ricotta cheese with bright lemon zest and juice for a wonderfully refreshing taste. Perfect for celebrations or a delightful afternoon treat, this cake is easy to prepare and offers a tender crumb with a subtle tangy sweetness.

  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings

Ingredients

Cake Ingredients

  • 3/4 cups (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 15 ounces ricotta cheese
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups all-purpose flour (gluten-free flour can be used for a gluten-free version)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon confectioners/powdered/icing sugar (optional, for dusting)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and grease or line a 9-inch springform pan with parchment paper to ensure easy removal of the cake.
  2. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, usually about 3-4 minutes using an electric mixer.
  3. Add ricotta and eggs: Incorporate the ricotta cheese into the butter-sugar mixture. Then, add the eggs one at a time, beating well after each addition to combine fully and create a smooth batter.
  4. Flavor the batter: Mix in the vanilla extract, lemon juice, and lemon zest to infuse the cake with citrus aroma and flavor.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can toughen the cake.
  6. Pour and bake: Transfer the batter into the prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and dust: Allow the cake to cool completely in the pan on a wire rack. Once cooled, remove from the pan and dust the top with powdered sugar if desired before serving.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Make sure the ricotta cheese is well drained to avoid a runny batter.
  • This cake is best enjoyed the day after baking to let the flavors meld together.
  • Storing: Keep the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Optional: Add a lemon glaze or fresh berries to enhance presentation and flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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