You won’t find a better Italian Lemon Ricotta Cake recipe anywhere else! It’s light, fluffy, and bursting with flavor – the quintessential Italian dessert. The best part? It’s a breeze to make, with just ricotta cheese and lemon.

Trust me, this traditional Italian Lemon Ricotta Cake is destined to win your heart. I personally adore serving it after a hearty Italian dinner, like with Italian Turkey Sausage Meatballs. It’s also a delightful treat for breakfast.

What makes this cake truly special is the unbeatable harmony of flavors and textures from the zesty lemon juice and creamy ricotta cheese. If you’ve never experienced the delight of a lemon ricotta cake, then this recipe is an absolute must-try for you.

What is Lemon Ricotta Cake?

Lemon Ricotta Cake shares similarities with traditional lemon cake, yet it boasts a unique charm. Its sweetness is more subtle, and its texture leans slightly denser. A beloved classic in Italian cuisine, this cake often graces the table post-meal or alongside a refreshing piece of fruit at breakfast.

In Italian kitchens, you’ll often spot this cake adorning glass pedestals on countertops. It’s a social delight, perfect for snacking or paired with a steaming cup of coffee. Furthermore, its versatility shines as it holds up well both at room temperature and in the fridge. The presence of ricotta keeps it moist and indulgently flavorful.

Crafting a Ffluffy Ricotta Cake

Mastering the art of achieving a light and airy ricotta cake involves a crucial step: whipping the ricotta, butter, and sugar together before introducing the remaining ingredients. This phase demands patience, as it might take around five minutes of beating to attain the desired texture. To simplify this process, a handheld mixer or a stand mixer comes in handy.

Traditionally, ricotta cakes are known for their density, akin to pound cakes. However, by devoting a little extra time to infuse air into the ricotta, you can transform your cake’s outcome dramatically.

Although you can integrate air into the batter using a wooden spoon or whisk, I highly recommend utilizing a stand mixer for this task. Alternatively, a handheld mixer set to the highest speed will also suffice. The key lies in striking the right balance between patience and a touch of vigor.

When it comes to whipping the ricotta, there’s no need for a gentle touch. Just ensure that your butter and, ideally, the ricotta are at room temperature before embarking on this endeavor.

Using Part Skim Ricotta for Ricotta Cake

Although full-fat ricotta cheese is preferable, it’s absolutely acceptable to use part-skim ricotta cheese when crafting a ricotta cake. Achieving the desired texture hinges on thoroughly beating the ricotta, butter, and sugar together before incorporating the remaining components.

Hence, if whole milk ricotta isn’t on hand, there’s no need to fret. Your cake will still emerge fluffy and scrumptious. Nonetheless, if the opportunity arises, always lean towards full-fat dairy choices when indulging in baking endeavors.

A Layered Lemon Ricotta Cake: Is It Possible?

This recipe serves as an excellent foundation for creating a delectable layered lemon ricotta cake. The process is simple: follow the cake-making instructions provided, but ensure to evenly distribute the batter into two round cake pans that have been greased and lined with parchment paper.

Proceed to bake for approximately half the usual baking duration, around 25-30 minutes. To confirm the cakes’ readiness, insert a toothpick into the center of the cake and assess its doneness.

Pairing this cake with either a limoncello or lemon cream cheese frosting would enhance its flavor exquisitely. If you’re interested in exploring a comparable cake and frosting combination, check out the Limoncello Ricotta Cake by This Delicious House. Additionally, you’ll find a recipe for a Lemon Ricotta Bundt Cake that offers a similar experience, featuring a lemon glaze and the delightful addition of candied lemon peel for added texture.

Creating Italian Lemon Ricotta Cake: A Step-by-step Guide

To commence, prepare a 9-inch springform pan by generously greasing it with a combination of butter and powdered sugar. Apply around two tablespoons of butter using your hands, then introduce approximately a tablespoon of powdered sugar, ensuring it adheres to the butter. Shake out any excess sugar from the pan.

If a springform pan isn’t available, consider utilizing a tall 9-inch cake pan lined with parchment paper as an alternative. A bundt pan can also serve as a suitable substitute.

One of the highlights of this recipe is its simplicity and speed in coming together. What’s more, all the mixing occurs in a single bowl, reducing cleanup effort.

• Firstly, blend the room temperature butter and sugar until creamy. Introduce the ricotta cheese next. It’s crucial to spend four to five minutes amalgamating the butter, sugar, and ricotta to attain a light and airy consistency. This step ensures the cake’s fluffiness, steering clear of denseness;

• Subsequently, add the eggs one by one, followed by the zest and juice of a lemon. While exact measurements for zest and juice aren’t critical, opt for a vibrant, high-quality lemon. Zest it directly over the bowl using a microplane lemon zester. After zesting, halve the lemon and utilize a handheld juicer to extract its juice into the batter;

• Incorporate the dry ingredients gently. Pour the batter into the prepared springform pan, then bake for slightly under an hour.

Adding the Final Touches to the Cake

Once the cake reaches its completion, take it out of the oven and allow it to rest for 15 minutes before gently removing the collar of the springform pan. Transfer the cake to a wire cooling rack, allowing it to cool down entirely.

Concluding the process, generously dust powdered sugar over the top of the cake just before serving. For an extra delightful serving suggestion, consider accompanying your Italian Lemon Ricotta Cake with a dollop of whipped cream and a scattering of fresh berries.

For storage, cover the cake and leave it at room temperature for a span of three days. For prolonged freshness, opt to store it in an airtight container in the refrigerator, where it can stay delicious for up to a week.

Classic Italian Sweet Treats

Among the array of delectable traditional Italian desserts, the Italian Lemon Ricotta Cake stands out as a true delight. Italian dessert recipes often feature a cheese foundation, incorporating the likes of ricotta or mascarpone, combined with hints of fruit or vibrant citrus flavors. Moreover, a prevalent characteristic of these treats is the infusion of almond (amaretto) or anise notes.

Delve into the realm of timeless Italian confections that are perfect for any occasion:

• Crafted with almond flour, Amaretti Cookies embody the quintessential Italian cookie, showcasing both simplicity and flavor;

• Almond Ricotta Cake mirrors the charm of Lemon Ricotta Cake, infusing it with a delectable almond twist;

• Experience the lightness of Limoncello Ricotta Cookies, a cake-like treat adorned with an irresistible limoncello glaze;

• Classic Anisette Cookies evoke fond memories of every Italian grandmother’s treasured delight, offering rich flavor best enjoyed alongside a cup of coffee;

• Espresso Cupcakes add a playful touch to the beloved coffee cupcake concept, enhanced by chocolate-covered espresso beans;

• Start your day the Italian way with Orange Mascarpone Ciambella, a traditional breakfast treat renowned for its delightful orange and mascarpone combination;

• Indulge in the impeccable duo of flavor and texture with the Limoncello Ricotta Cake, a moist masterpiece topped with a luscious cream cheese frosting;

• Immerse yourself in the richness of Amaretto Pound Cake, a dense delight made even more exquisite with a warm, buttery amaretto glaze.

Italian Lemon Ricotta Cake Recipe

Get ready to indulge in the delightful experience of the Italian Lemon Ricotta Cake. It’s a perfect blend of lightness, fluffiness, and an explosion of flavor. This classic Italian dessert is crafted with the goodness of ricotta cheese and the zing of fresh lemon. Whether you’re enjoying it as a traditional after-dinner delight or as a delightful addition to your breakfast or brunch, this cake is sure to win your heart with its authentic Italian charm.

Task	Time
Prep Time	12 minutes
Cook Time	55 minutes
Total Time	1 hour 7 minutes

Required Tools:

• 9-inch springform pan

Ingredients:

• ¾ cup softened butter (1 ½ sticks);
• 1 ½ cups sugar;
• 15 ounces whole milk ricotta cheese;
• 3 large eggs;
• 1 teaspoon vanilla extract;
• Zest and juice of 1 large lemon;
• ½ teaspoon baking soda;
• ½ teaspoon salt;
• 1 ½ cups all-purpose flour;
• Powdered sugar for dusting the cake’s top (optional).

Directions:

• Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with a mixture of butter and powdered sugar; set it aside;

• In a large mixing bowl or using a stand mixer, combine the softened butter and sugar until well blended. Incorporate the ricotta cheese and beat until the mixture becomes light and fluffy, usually taking around 4 to 5 minutes;

• Gradually add the eggs, one at a time, into the mixture. Include the vanilla extract, lemon zest, and lemon juice, and combine them well. In the same bowl, fold in the baking soda and salt. Finally, gently add the flour and mix until just combined, making sure to scrape down the sides of the bowl to ensure all ingredients are fully integrated;

• Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is firmly set and a toothpick inserted into the center emerges clean;

• Allow the cake to cool in the pan for 15 minutes before gently removing the collar and base of the pan. Place the cake on a wire rack to cool further. Just before serving, dust the top of the cake with powdered sugar.

Notes:

• This recipe is perfect for preparing in advance. You can refrigerate it in an airtight container, where it will remain fresh for up to a week. Alternatively, storing it in a domed pedestal on the countertop at room temperature allows it to stay delicious for three days.

Nutrition:

• Calories: 217 kcal

Conclusion

The Lemon Ricotta Cake stands as a testament to the artistry of combining simple ingredients to create an exquisite dessert. With its delicate balance of tangy zest and creamy richness, this cake has the power to brighten any occasion. The magic unfolds in the marriage of luscious ricotta and vibrant lemon, offering a symphony of flavors that dance on your taste buds. Whether enjoyed as a comforting treat with a cup of tea or as the star of a celebratory feast, the Lemon Ricotta Cake transcends its humble origins to become a delightful masterpiece of baking. Embrace its charm, share its joy, and savor every bite of this enticing creation that brings the essence of sunshine to your palate.