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Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake - A Zesty Delight for All Occasions

Italian Lemon Ricotta Cake is a delightful dessert that combines spongy texture with creamy richness, offering a bright, citrusy flavor that's a healthier alternative.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Consider using gluten-free flour for a gluten-free version.
  • 1 tbsp baking powder Ensure it's fresh for optimal results.
  • 1 tsp salt Enhances flavor; essential for balancing sweetness.
  • 1/2 cup unsalted butter (softened) You can use salted butter if unsalted isn't available.
  • 1 cup granulated sugar Coconut sugar can be a healthier alternative.
  • 1 cup whole-milk ricotta cheese Avoid low-fat ricotta for best results.
  • 3 large eggs Room temperature eggs incorporate better.
  • 1 tsp vanilla extract Almond extract can be a nice substitute.
  • 1 tbsp lemon zest Use fresh zest for intensity.
  • 1/4 cup fresh lemon juice Substitute with bottled juice in a pinch.
For the Topping
  • 1 cup powdered sugar For dusting the top before serving.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Italian Lemon Ricotta Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and optionally line the bottom with parchment paper.
  2. In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well blended.
  3. In a large mixing bowl, cream together softened unsalted butter and granulated sugar for about 3-4 minutes until pale and fluffy.
  4. Add the whole-milk ricotta cheese to the butter and sugar mixture, blending until smooth.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest.
  6. Gently fold the dry mixture into the wet batter using a spatula until no flour streaks remain.
  7. Scrape the batter into your prepared springform pan, leveling the top with a spatula.
  8. Place the cake in the preheated oven and bake for 45-55 minutes until golden brown.
  9. Remove the cake from the oven and let it cool in the pan for about 20 minutes before removing it.
  10. Dust the top of your cake with powdered sugar and allow it to cool completely on a wire rack before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Ensure that butter and eggs are at room temperature for proper mixing. Be cautious not to overmix the batter after adding dry ingredients. Use fresh lemon juice and zest for the best flavor.

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