Italian Lemon Ricotta Cake
A classic Italian lemon ricotta cake with an ultra-moist, tender crumb, bright citrus aroma, and a delicate dusting of powdered sugar.
Ingredients
- •1 cup whole milk ricotta cheese, drained well
- •0.75 cup granulated sugar
- •0.5 cup unsalted butter, softened to room temperature
- •3 large eggs, room temperature
- •2 tablespoon lemon zest, finely grated
- •2 tablespoon fresh lemon juice
- •1 teaspoon pure vanilla extract
- •1 cup all-purpose flour
- •1 teaspoon baking powder
- •0.25 teaspoon fine sea salt
- •1 tablespoon powdered sugar, for dusting
Instructions
- 1.
Preheat the oven to 350°F (175°C). Grease a 7-inch or 8-inch round springform cake pan with butter and line the bottom with parchment paper.
- 2.
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt; set aside.
- 3.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale, light, and fluffy.
- 4.
Add the eggs one at a time, beating thoroughly after each addition until fully incorporated.
- 5.
Beat in the drained whole milk ricotta cheese, lemon zest, fresh lemon juice, and vanilla extract until smooth and creamy.
- 6.
Reduce mixer speed to low and gently fold in the dry flour mixture just until combined, being careful not to overmix.
- 7.
Pour the batter into the prepared pan and smooth the top with an offset spatula.
- 8.
Bake for 45 to 50 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean with just a few moist crumbs attached.
- 9.
Transfer the pan to a wire cooling rack and allow the cake to cool for 20 minutes before releasing the springform ring. Let cool completely to room temperature.
- 10.
Dust generously with powdered sugar through a fine-mesh sieve, slice into wedges, and serve.
Tips
- 💡Strain the ricotta cheese in a fine-mesh sieve lined with cheesecloth for at least 30 minutes before baking to eliminate excess moisture.
- 💡Ensure eggs, butter, and ricotta are at room temperature to prevent the batter from curdling when mixed.
- 💡Zest the lemons before juicing them to make the extraction much easier.
- 💡This cake tastes even better the next day as the lemon oils and creamy ricotta flavors meld together overnight.
Recipe from TheCookbook.ai
Created by Basil Roux