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
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Preheat the oven to 175°C (347°F). Grease a 9-inch springform pan.
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Zest the lemons and massage the zest into the sugar.
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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.
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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.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake for 40-45 minutes, or until a toothpick comes out clean.
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Let the cake cool completely before removing from the pan. Optionally, top with whipped ricotta by whipping ricotta and powdered sugar together until smooth.
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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
