Italian 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.
This classic Italian Lemon Ricotta Cake recipe will quickly become a favorite. This is a great dish to serve as a delicious breakfast treat or as a finale to a heavy Italian meal, such as Italian Turkey Sausage Meatballs.
Italian Lemon Ricotta Cake Recipe
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)
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch spring form pan using butter and powdered sugar; set aside. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined.
- Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt.
- Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
ALSO SEE
Notes
- This is a great make ahead recipe. Refrigerate in an airtight container for up to a week. Or you can store in a domed pedestal on the counter at room temperature for three days.
Nutrition
- Calories: 217kcal
FAQs AND QUESTIONS
WHAT IS LEMON RICOTTA CAKE?
- Lemon ricotta cake is similar to a traditional lemon cake, however it is not as sweet and has a slightly denser texture. It’s a traditional Italian cake that is often served after the meal or with a piece of fruit for breakfast.
- Traditionally, you’ll find this cake stored in glass pedestals on countertops in Italian kitchens. It’s a social cake that’s great as a snack or with served with a hot cup of coffee. Moreover, it’s a cake that keeps well both at room temperature and in the fridge. And, thanks to the ricotta, it stays moist and rich tasting.
HOW TO MAKE FLUFFY RICOTTA CAKE
- The key to making a fluffy (not dense) ricotta cake is to beat the ricotta with the butter and sugar, before adding the other ingredients. It can take up to five minutes of beating to get the desired texture, so a handheld mixer or stand up mixer is ideal here.
- Ricotta cakes are notorious for being dense and having a texture similar to a pound cake. However, this simple task of taking the time to whip air into the ricotta can make a world of difference in how your cake turns out.
- While incorporating air into the batter can be done using a wooden spoon or whisk, I recommend breaking out your stand up mixer for this process. You could also use a handheld mixer on the highest setting. The key is patience and a little bit of aggression!
- There’s no need to beat the ricotta carefully. Just make sure you begin with room temperature butter and ricotta if possible.
CAN I MAKE A LEMON RICOTTA LAYERED CAKE?
- You can absolutely use this recipe as a base for a delicious lemon ricotta cake. To do so, simply make the cake as instructed, but divide the batter evenly into two round cake pans that have been greased and lined with parchment.
- Bake for about half of the normal baking time, 25-30 minutes. Test the cake’s doneness using a toothpick inserted in the center of the cake.
