Best Lemon Ricotta Cake Recipe : There is no better recipe for Italian Lemon Ricotta Cake than this one! It’s the ideal Italian dessert—light, fluffy, and flavorful. Ricotta cheese and lemon are combined in this quick and easy meal.
Best Lemon Ricotta Cake Recipe
This classic Italian Lemon Ricotta Cake recipe will quickly become a favourite. This is my favourite dish to offer after a hearty Italian meal.
Ingredients
- ¾ cup butter, softened 1 ½ sticks
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups flour
- powdered sugar for dusting top of cake (optional)
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Instructions
Set the oven’s temperature to 350. Butter and powdered sugar are used to grease a 9-inch springform pan; set aside.
Cream the butter and sugar together in a sizable mixing basin or stand-up mixer until well incorporated. For four to five minutes, or until the ricotta cheese is light and fluffy, add it and combine.
Add each egg one at a time and stir. Stir in the lemon zest, lemon juice, and vanilla extract. Add the salt and baking soda to the same bowl and whisk. To fully combine all of the ingredients, add the flour last and stir just until mixed, scraping down the sides of the bowl.
Fill the springform pan with the batter. A toothpick inserted in the centre of the cake should come out clean after 45 to 55 minutes of baking.
Allow the pan to cool for fifteen minutes before removing the pan’s base and collar. Before serving, let cool on a wire rack and dust with powdered sugar.
Notes
This recipe works well as a make-ahead. Keep chilled in a sealed receptacle for a maximum of seven days. Alternatively, store for three days at room temperature on a domed pedestal on the counter.
Nutrition
HOW TO MAKE ITALIAN LEMON RICOTTA CAKE
First, butter and powdered sugar should be used to oil a 9-inch springform pan. To do this, simply spread around two tablespoons of butter with your hands. Next, add one tablespoon or so of powdered sugar and mix it in until it sticks to the butter. Squeeze out any extra sugar from the pan.
You can also bake this cake in a tall 9-inch cake pan lined with parchment paper if you don’t have a springform pan. An excellent substitute would also be a bundt pan.
This recipe is so easy to make, and it comes together so quickly, that I really adore it. Less mess because everything is done in a single bowl!
First, cream the butter and sugar together at room temperature. Add the ricotta cheese after that. Now, and this is crucial, beat the butter, sugar, and ricotta together for four to five minutes to make the mixture fluffy and light. This is what will turn the cake from dense to fluffy.
