Why You’ll Love This Recipe
This cake is incredibly easy to make, requires no special equipment, and uses simple ingredients that are likely already in your pantry. The addition of ricotta cheese gives the cake an irresistibly soft, melt-in-your-mouth texture, while the bright, refreshing lemon flavor makes it perfect for spring and summer. It’s versatile too, as you can customize it with different flavors or toppings. Whether enjoyed on its own or paired with a whipped ricotta topping, this cake is a delightful treat for all.
Ingredients
For the cake:
- Unsalted butter, at room temperature
- Granulated sugar
- Eggs, at room temperature
- Pure vanilla extract
- Fresh lemon zest
- Fresh lemon juice
- Ricotta cheese, at room temperature
- All-purpose flour
- Baking powder
- Baking soda
- Salt
For the whipped ricotta topping (optional):
- Ricotta cheese
- Powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 175°C (347°F). Grease a 9-inch springform pan.
- Zest the lemons and massage the zest into the sugar.
- In a large mixing bowl, cream the butter and lemon sugar mixture until light and fluffy. Add eggs one at a time, mixing well after each addition. Then add the vanilla extract, lemon juice, and ricotta cheese.
- In a separate bowl, sift the flour, salt, baking powder, and baking soda. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before removing from the pan. Optionally, top with whipped ricotta by whipping ricotta and powdered sugar together until smooth.
- Garnish with fresh lemon zest and serve.
Servings and Timing
This recipe yields one 9-inch cake, which serves about 8-10 people. The preparation time is about 15 minutes, with a baking time of 40-45 minutes. Let the cake cool completely before serving.
Variations
- Different citrus: Try using orange or lime instead of lemon for a different citrus twist.
- Add-ins: Consider adding nuts like almonds or pistachios, or mix in some white chocolate chips for added richness.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
Storage/Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Allow it to thaw at room temperature before serving.
FAQs
Can I use part-skim ricotta cheese instead of full-fat?
For the best texture and flavor, full-fat ricotta is recommended, but part-skim ricotta can be used as a substitute.
How can I prevent the cake from sticking to the pan?
Grease the pan well and line it with parchment paper for easy removal.
Can I make this cake ahead of time?
Yes, this cake keeps well for a few days. You can make it a day ahead and store it in the fridge, then bring it to room temperature before serving.
Can I add a glaze on top?
Yes, a lemon glaze would complement the cake perfectly. Simply mix powdered sugar with fresh lemon juice and drizzle over the cooled cake.
Can I use lemon extract instead of fresh lemon juice?
Fresh lemon juice is recommended for the best flavor, but you can use lemon extract in place of lemon juice if necessary.
What can I substitute for ricotta cheese?
If you’re unable to find ricotta cheese, mascarpone or even cottage cheese (strained and blended for smoothness) can work as substitutes.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Can I serve this cake warm?
While this cake is best served at room temperature or slightly chilled, you can enjoy it warm as well, especially with the whipped ricotta topping.
Can I make this cake gluten-free?
Yes, simply use a gluten-free flour blend instead of all-purpose flour.
How long can I store this cake?
Store the cake at room temperature for up to 3 days, or refrigerate for up to 1 week.
Conclusion
This Italian Lemon Ricotta Cake is the perfect balance of rich and refreshing. Its soft, moist texture and vibrant lemon flavor make it a delightful dessert that’s simple to prepare and even easier to enjoy. Whether you serve it as a light snack or a crowd-pleasing dessert, it’s sure to be a hit every time.
Print
Italian Lemon Ricotta Cake
- Total Time: Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing is also an option for up to 3 months. Add-ins: For extra texture, try adding chopped nuts like almonds or pistachios, or mix in some white chocolate chips. Variation: If you're looking for a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Indulge in the light and citrusy goodness of this Italian Lemon Ricotta Cake! With a soft, moist texture from ricotta cheese and a refreshing burst of lemon, this cake is the perfect dessert for any occasion. Easy to make and absolutely delicious, it’s ideal for spring and summer gatherings.
Ingredients
For the cake:
Unsalted butter (room temperature)
Granulated sugar
Eggs (room temperature)
Pure vanilla extract
Fresh lemon zest
Fresh lemon juice
Ricotta cheese (room temperature)
All-purpose flour
Baking powder
Baking soda
Salt
For the whipped ricotta topping (optional):
Ricotta cheese
Powdered sugar
Instructions
-
Preheat the oven to 175°C (347°F). Grease a 9-inch springform pan.
-
Zest the lemons and massage the zest into the sugar.
-
In a large mixing bowl, cream the butter and lemon sugar mixture until light and fluffy. Add eggs one at a time, mixing well after each addition. Then add the vanilla extract, lemon juice, and ricotta cheese.
-
In a separate bowl, sift the flour, salt, baking powder, and baking soda. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula.
-
Pour the batter into the prepared pan and smooth the top with a spatula.
-
Bake for 40-45 minutes, or until a toothpick comes out clean.
-
Let the cake cool completely before removing from the pan. Optionally, top with whipped ricotta by whipping ricotta and powdered sugar together until smooth.
-
Garnish with fresh lemon zest and serve.
Notes
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing is also an option for up to 3 months.
Add-ins: For extra texture, try adding chopped nuts like almonds or pistachios, or mix in some white chocolate chips.
Variation: If you’re looking for a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
