Ah, lemon ricotta cake—what’s not to love? It’s like a sunny day wrapped in a cozy sweater, with that citrusy zing perfectly balanced by the creamy, dreamy ricotta. I remember the first time I baked this, the aroma filled my kitchen and, I swear, even the cat looked impressed. If you’ve ever wondered what pure joy tastes like, this might just be it.
Steps
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by generously greasing it with butter and dusting it with powdered sugar, then set aside.
- In a large bowl or with a stand mixer, cream together softened butter and sugar until well combined. Incorporate the ricotta cheese and beat on high speed for 4 to 5 minutes until the mixture is light and airy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, followed by the zest and juice of a large lemon.
- Mix in the baking soda and salt, ensuring they are evenly distributed. Gradually add the flour, mixing until just combined and scraping down the bowl as needed.
- Transfer the batter into the prepared springform pan. Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Remove the collar and base, then transfer the cake to a wire rack to cool completely.
- Before serving, dust the top of the cake with powdered sugar, if desired. For added flavor, serve with whipped cream and fresh berries.
Ingredients
- ¾ cup butter, softened (equivalent to 1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese, well-drained
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Powdered sugar, for dusting the top (optional)
FAQ
- What is a Lemon Ricotta Cake?
- Lemon Ricotta Cake is a traditional Italian dessert that boasts a slightly denser texture than a typical lemon cake, with a less sweet flavor profile. It is typically enjoyed after a meal or as a breakfast treat, often paired with fruit.
- How can I ensure my ricotta cake turns out fluffy?
- To achieve a fluffy texture, thoroughly beat the ricotta cheese with butter and sugar for about five minutes before adding other ingredients. Using a stand mixer or handheld mixer on a high setting is recommended to incorporate enough air into the mixture.
- Can I use part-skim ricotta cheese in this cake recipe?
- Yes, part-skim ricotta cheese can be used, though full-fat ricotta is preferred for the best texture. The key is to beat the ricotta, butter, and sugar thoroughly to maintain the cake’s fluffiness.
- Is it possible to make a layered Lemon Ricotta Cake?
- Yes, you can create a layered version by dividing the batter into two greased and lined round cake pans. Bake for about 25-30 minutes, checking for doneness with a toothpick.
- How should I store Italian Lemon Ricotta Cake?
- The cake can be kept at room temperature for up to three days in a covered container. For extended freshness, store it in an airtight container in the refrigerator for up to a week.
Tips
- For a lighter, fluffier cake, ensure you thoroughly beat the ricotta cheese with butter and sugar for about four to five minutes until the mixture is airy. Using a stand mixer or handheld mixer on high speed can significantly improve the cake’s texture.
- Instead of measuring precisely, zest a fresh lemon directly over the mixing bowl and squeeze its juice into the batter for the best flavor infusion. This method ensures you capture the freshest lemon essence.
- To prevent sticking and achieve an even bake, grease your springform pan with butter and powdered sugar. If you don’t have a springform pan, a lined cake or bundt pan can be used as alternatives.
- To add a refreshing twist, consider serving the cake with a sprinkle of powdered sugar, a dollop of whipped cream, and fresh berries for an appealing presentation and enhanced flavor.
Equipment
- Stand Mixer or Handheld Mixer – To effectively beat the ricotta with the butter and sugar for the desired fluffy texture.
- 9-Inch Springform Pan – Essential for baking the cake and easily removing it once baked.
- Microplane Lemon Zester – For zesting the lemon directly over the bowl.
- Handheld Juicer – To extract juice from the lemon efficiently.
- Wire Cooling Rack – To allow the cake to cool completely after baking.
