Description
Lemon Ricotta Cake is a delightful Italian dessert known for its moist texture and vibrant citrus flavor. Here’s a recipe to prepare this classic treat:
Ingredients
Units
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (340 g) whole milk ricotta cheese, drained
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest and juice of 1 large lemon
- Powdered sugar, for dusting (optional)
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
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Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
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Add Ricotta and Eggs:
- Mix in the ricotta cheese until well combined.
- Add the eggs one at a time, beating well after each addition.
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Incorporate Flavorings:
- Stir in the vanilla extract, lemon zest, and lemon juice.
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Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure a tender cake.
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Bake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
Notes
- For a richer flavor, you can add 1/4 cup of chopped nuts, such as walnuts or pecans, into the batter.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 27 g
- Sodium: 336 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 82 mg