Lemon Ricotta Cake Recipe
Italian lemon ricotta cake recipe has a delicate, moist texture and a bright, tangy-sweet flavor from fresh lemon juice and zest. The creamy ricotta adds richness while keeping the cake light and tender.Key ingredients include ricotta cheese, eggs, sugar, butter, all-purpose flour, lemon zest, lemon juice, vanilla, baking soda, and a pinch of salt, finished with powdered sugar dusting.
Equipment
- 9-inch spring form pan
- Mixing bowl or stand mixer
- Measuring cups and spoons
- Whisk or spatula
- Zester
- Toothpick
- Wire rack
Ingredients
- 3 large eggs
- 425 g whole milk ricotta cheese well drained
- 170 g unsalted butter softened
- 300 g granulated sugar
- 190 g all-purpose flour
- Zest of 1 large lemon
- Juice of 1 large lemon
- ½ teaspoon 2 g baking soda
- 1 teaspoon 5 ml vanilla extract
- ½ teaspoon 3 g salt
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Pan and Oven
- Preheat the oven to 175°C (350°F). Grease a 9-inch spring form pan with butter, then dust lightly with powdered sugar. Set aside.
Step 2: Mix Butter, Sugar, and Ricotta
- In a large mixing bowl or stand mixer, cream together the softened butter and sugar until smooth and fluffy. Add the ricotta cheese and beat for 4–5 minutes until light and airy.
Step 3: Add Eggs and Flavorings
- Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until evenly combined.
Step 4: Incorporate Dry Ingredients
- Add the baking soda and salt to the mixture and stir briefly. Gently fold in the flour until just combined, scraping down the sides of the bowl to ensure all ingredients are fully incorporated.
Step 5: Bake and Cool
- Pour the batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, and then remove the collar and base. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Nutritional Amounts For Lemon Ricotta Cake Recipe
Calories: 360 kcal | Protein: 8 g | Fat: 20 g | Carbohydrates: 38 g | Sugar: 25 g