Lemon Ricotta Cake
This Lemon Ricotta Cake recipe is light, fluffy, and full of lemony flavor. It is a must-try traditional Italian dessert.
Servings: 8
Equipment
- Springform Pan 9-Inch
- Stand Mixer or Electric Mixer
Ingredients
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- 1 ½ Cups all purpose flour
- ¾ Cup unsalted butter at room temperature
- 1 ½ Cups granulated sugar
- 15 Ounces ricotta cheese whole milk
- 3 eggs
- 1 Teaspoon vanilla extract
- 2 Tablespoons lemon juice from 1 large lemon
- 1 Tablespoon lemon zest from 1 large lemon
Optional Garnishes
- powdered sugar
- whipped cream fresh
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with vegetable shortening or 2 tablespoons softened butter and set aside.
- Add the flour, baking soda and salt to a small bowl fitted with a fine mesh sifter. Sift together until no lumps remain, then set aside.
- Add the butter and sugar to a stand mixer or large bowl with a hand mixer and cream on medium to high speed until combined for about 2 minutes.
- Add the ricotta cheese and mix until fluffy, about 3 minutes.
- Add the eggs 1 at a time, mixing well between each one.
- Add the vanilla, lemon juice and zest and combine.
- Add the flour mixture to the batter and stir with a rubber spatula until combined. Don't overmix.
- Pour the batter into the springform pan and bake at 350°F for 45 to 50 minutes. Halfway through cooking, lay a piece of foil over the top (to prevent over-browning of the cake). The cake is cooked when a toothpick inserted into the center comes clean.
- Let cool for about 15 to 30 minutes before removing the springform collar.
- When ready to serve, invert onto a plate or cake stand and remove the bottom of the springform pan. Generously dust with powdered sugar and serve.
Notes
Room temperature ingredients: Make sure your butter, ricotta, and eggs are at room temperature for a smooth, well-mixed batter.
Proper sifting: Sift the dry ingredients to avoid lumps and ensure an even texture.
Don't overmix: Once you add the flour mixture, stir until combined to keep the cake light and fluffy.
Toothpick test: Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Proper sifting: Sift the dry ingredients to avoid lumps and ensure an even texture.
Don't overmix: Once you add the flour mixture, stir until combined to keep the cake light and fluffy.
Toothpick test: Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Nutrition
Calories: 501kcal | Carbohydrates: 57g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 285mg | Potassium: 115mg | Fiber: 1g | Sugar: 38g | Vitamin A: 858IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg
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