Description
This Italian Lemon Ricotta Cake is a moist and tender dessert bursting with fresh lemon flavor and creamy ricotta cheese. Perfectly sweetened and lightly dusted with powdered sugar, it makes an elegant treat for any occasion with a wonderfully soft texture and bright citrus aroma.
Ingredients
For the Cake:
- ¾ cup butter, softened (1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese (drained well)
- 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
For Garnish:
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan thoroughly with butter and dust it with powdered sugar to prevent sticking; then set aside.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat together the softened butter and sugar until the mixture is well combined and fluffy, forming a creamy base for the cake batter.
- Add Ricotta and Mix: Incorporate the well-drained ricotta cheese into the butter-sugar mixture, blending until the batter becomes light and airy, which usually takes about 4 to 5 minutes.
- Incorporate Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract, lemon zest, and fresh lemon juice until evenly combined, giving the cake its signature bright lemon flavor.
- Add Dry Ingredients: Stir in the baking soda and salt. Finally, fold in the flour gently until just combined, making sure to scrape down the sides of the bowl so all ingredients are fully incorporated without overmixing.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for about 45 to 55 minutes, until the cake is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes. Then carefully remove the collar and base of the springform pan. Transfer the cake to a wire rack to cool completely. Dust the top with powdered sugar just before serving if desired.
Notes
- Ensure the ricotta cheese is well-drained to prevent the batter from becoming too wet and to achieve the best texture.
- Use fresh lemon zest and juice for the most vibrant lemon flavor.
- Do not overmix the batter once the flour is added to keep the cake tender and light.
- Cooling the cake before removing the springform pan helps maintain its shape.
- Powdered sugar dusting is optional but adds a beautiful finishing touch and slight sweetness.
