I love everything about this recipe; easy steps, the ingredients, the texture, and taste – it all comes together as a delicious and moist cake!
Baking this cake will make you feel super confident, it’s a fool’s proof recipe, and you don’t need to be a skilled baker to create this mouth-watering cake. It will literally be a “piece of cake”!
With a handful of ingredients and the right amount of love, you will achieve a hug in form of a cake. The delicate lemon flavor combined with the ricotta is just perfect! This Italian Lemon Ricotta Cake will win everyone over.
HOW TO MAKE LEMON RICOTTA CAKE FROM SCRATCH?
You are going to be surprised how simple the recipe is, considering how good the result is when you make Lemon Ricotta cake.
First, preheat the oven to 350 degrees. Then, grease a 9-inch springform pan using butter and powdered sugar; set aside.
In a large mixing bowl or standing mixer, cream together the butter and sugar until it’s well combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
Now, add in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix till well combined. In another bowl, stir in baking soda and salt. Add the flour into the ricotta mixture and mix till combined but don’t beat it too much, just enough to combine.
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 it cool in the 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.
TIPS
1. Have everything measured before starting; it makes the process much easier and faster. Also, the batter won’t have to sit there, starting the chemical reactions for too long, so all the magic will happen in the oven to guarantee the best result.
2. The nature of this cake is to be a bit denser than other cakes, to make the Lemon Ricotta Cake fluffier you must beat the sugar and the butter for at least 5 minutes before adding the eggs in.
3. You should wait till the cake has completely cooled down before removing it from the pan, otherwise, it will break.
HOW TO STORE LEMON RICOTTA?
The best way to store Lemon Ricotta Cake is to place it in a sealed container in the fridge.
If you want it to be consumed at room temperature, remove it from the fridge at least 30 minutes before serving. Do not attempt to freeze this cake; it will become rubbery and soggy when defrosted.
Italian Lemon Ricotta Cake
Ingredients
- ¾ cup butter softened
- 3/4 cup sugar
- 1 cup whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- Zest and Juice of 1 large lemon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup flour
- powdered sugar for dusting top of the cake (optional)
Instructions
- preheat oven to 350 degrees.
- Grease a 9-inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or standing mixer, cream together the butter and sugar until it’s well combined.
- Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Add in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix till well combined.
- In another bowl, stir in baking soda and salt.
- Add the flour into the ricotta mixture and mix till combined but don’t beat it too much, just enough to combine.
- 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 it cool in the 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.
