Italian Lemon Ricotta Cake is a traditional, moist, and fluffy cake that originates from Italy. Known for its fresh, citrusy flavor, the cake combines the rich creaminess of ricotta cheese with the bright, tangy taste of lemon.
This dessert is often enjoyed as a light treat with tea or coffee, making it perfect for any occasion, from casual family gatherings to special celebrations.
The ricotta gives the cake a smooth texture, while the lemon zest and juice add a refreshing twist, creating a delightful balance of sweetness and tartness.
Italian Lemon Ricotta Cake
Ingredients
¾ cup unsalted butter softened (1 ½ sticks) – if you use salted butter eliminate the salt
1 ½ cups granulated sugar
15 oz whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla extract
2-3 tablespoon fresh lemon juice juice from one large lemon
lemon zest zest from one large lemon
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups all-purpose flour
Instructions
Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar.
Set aside until needed.
Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.
Scape the sides and bottom of the bowl as needed.
Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).
Scape the sides and bottom of the bowl as needed.
Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom
of the bowl after each addition.
Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.
With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.
Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.
Pour the batter into the prepared springform pan.
Place the cake on the middle rack of the preheated oven and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan.
Continue to let the cake cool on the rack until completely cooled.
Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.
Here are some variations and tips to elevate your Italian Lemon Ricotta Cake:
Variations:
Berry Lemon Ricotta Cake: Add fresh berries like blueberries, raspberries, or strawberries to the batter for a fruity twist. The berries pair wonderfully with the lemon flavor.
Lemon Almond Ricotta Cake: Replace part of the flour with almond flour for a nuttier texture and flavor. This also adds extra moisture and richness.
Gluten-Free Version: Use a gluten-free flour blend or almond flour entirely to make the cake gluten-free, while still keeping it moist and flavorful.
Lemon Poppy Seed Ricotta Cake: Incorporate poppy seeds into the batter for a fun texture and a slightly nutty flavor, which complements the lemon beautifully.
Limoncello Cake: Add a splash of Limoncello, an Italian lemon liqueur, to the batter for an extra kick of lemony brightness.
Orange Ricotta Cake: Substitute lemon with orange zest and juice for a different citrus flavor, resulting in a more mellow, sweet taste.
Tips:
Use Full-Fat Ricotta: For the best texture and richness, use full-fat ricotta cheese. It will make the cake creamier and prevent it from drying out.
Room Temperature Ingredients: Ensure all ingredients, especially eggs, butter, and ricotta, are at room temperature to ensure a smooth batter and even baking.
Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until all the ingredients are combined to keep the cake light and fluffy.
Enhance Lemon Flavor: To maximize the lemon taste, use both lemon zest and juice. Zest has concentrated oils that boost the cake’s aroma and flavor.
Dust with Powdered Sugar: For a simple yet elegant finish, dust the cooled cake with powdered sugar before serving. Alternatively, a light lemon glaze can add extra sweetness and tang.
Test for Doneness: Ricotta cakes tend to have a moist crumb, so use a toothpick to check for doneness. It should come out with a few moist crumbs but not wet batter.
Serve with Whipped Cream or Mascarpone: For added indulgence, serve slices with a dollop of whipped cream or mascarpone cheese on the side.
These variations and tips can help customize the cake to suit different tastes or dietary needs while ensuring it remains light, moist, and flavorful.