This recipe delivers a delightful take on the beloved Italian Lemon Ricotta Cake, a dessert cherished throughout Italy for generations. Its history is interwoven with the rich culinary traditions of the country, particularly in regions known for their citrus groves and skilled pastry chefs.
While variations exist across different families and regions, this recipe captures the essence of its light, fluffy texture and vibrant lemon flavour. This isn’t just any lemon cake; it’s a celebration of simple, high-quality ingredients transforming into a masterpiece.
The beautiful balance of sweet ricotta, tangy lemon, and a subtle hint of sweetness makes this cake incredibly addictive.nn
What sets this recipe apart is its emphasis on fresh, high-quality ingredients. The use of fresh lemon zest and juice gives an unparalleled brightness, while the ricotta cheese provides incredible moisture and a delicate, creamy texture.
We’ll guide you through each step, ensuring a perfectly moist and flavorful cake that is both elegant and easy to make.
The secret lies in the careful balance of ingredients and the gentle handling of the batter, resulting in a cake that’s light as a feather, yet full of flavour.
Whether it’s for a special occasion or a simple weeknight treat, this Italian Lemon Ricotta Cake is sure to impress.nn
The flavour profile is exquisitely balanced, with the tangy zest of fresh lemons cutting through the richness of the ricotta. A subtle sweetness from the sugar complements both, creating a dessert that’s not overly sweet but intensely satisfying.
The cake boasts a soft, melt-in-your-mouth crumb, making it the perfect accompaniment to an afternoon coffee or a delightful finale to a special dinner. This recipe offers a fantastic opportunity to explore the versatility of Italian baking and to create a memorable dessert that highlights the best of Mediterranean flavours.
Success relies on carefully measuring the ingredients and avoiding overmixing the batter, which could lead to a tough cake. Follow the steps closely, and you’ll be rewarded with a beautiful and delicious cake.
Ingredients
- 15 ounces (425g) ricotta cheese, drained
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
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Prepare the Batter
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a large bowl, beat together the ricotta cheese, sugar, oil, eggs, and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Add Lemon Flavor
Stir in the lemon juice and lemon zest.
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Bake the Cake
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.
Nutrition Facts
- Calories: 350
- Protein: 6g
- Fat: 18g
- Carbohydrates: 40g
- Sugar: 25g
Recipe Video
Frequently Asked Questions
While ricotta is key to the texture and flavor of this cake, you could try using a combination of mascarpone and cream cheese as a substitute. However, the final product may have a slightly different consistency and taste.
To intensify the lemon flavor, add an extra tablespoon of lemon zest and a tablespoon of lemon juice. You could also add a few drops of lemon extract for an even more pronounced lemon aroma.
Yes! This cake tastes even better the next day. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
A 9-inch springform pan is ideal for this recipe, as it allows for easy removal of the cake once it's baked.
This cake is delicious on its own, but you can also serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.