Lemon Ricotta Cake

There’s nothing quite like the delightful experience of baking a Lemon Ricotta Cake on a sunny spring afternoon. I remember the first time I encountered this recipe at a friend’s gathering. The vibrant aroma of citrus filled the air, drawing everyone into the kitchen like moths to a flame. The cake, golden and fluffy, seemed to beckon us with its promise of brightness and flavor. As I took my first bite, the creamy texture of the ricotta cheese combined with the zesty lemon created an explosion of freshness that danced on my taste buds. This cake quickly became a staple in my baking repertoire, perfect for any occasion or simply to enjoy with a cup of tea.

What Goes Into Lemon Ricotta Cake

This cake brings together simple yet vibrant ingredients. The star of the show is of course the ricotta cheese, which lends the cake its creamy texture, complemented perfectly by the bright lemon zest and juice. The all-purpose flour provides the structure, while the eggs bind everything together. Each ingredient plays a vital role, creating a harmonious balance of flavors that makes this cake truly irresistible.

• Ricotta cheese: 250g of this creamy cheese adds moisture and richness to the cake, ensuring it remains soft and fluffy.
• Sugar: 200g of sugar sweetens the batter, balancing the tartness of the lemon.
• Medium eggs: 3 eggs help to emulsify the ingredients, providing structure and stability to the cake.
• Zest of 1 lemon: Infuses the batter with a bright, citrusy flavor that elevates the overall taste.
• Lemon juice: 1 tablespoon of freshly squeezed lemon juice enhances the cake’s zesty profile, adding depth to the flavor.
• Vanilla extract: 1 teaspoon of vanilla (optional) brings warmth and a hint of sweetness, rounding out the cake’s flavor.
• All-purpose flour: 250g of flour forms the backbone of the cake, providing necessary structure.
• Baking powder: 3 teaspoons of baking powder ensures the cake rises beautifully, giving it a light and airy texture.
• Powdered sugar: 50g for dusting on top adds a touch of sweetness and visual appeal.
• Lemon juice: 1 teaspoon to intensify the lemon flavor further.

How to Cook Lemon Ricotta Cake

Baking the Lemon Ricotta Cake is a straightforward process that yields delightful results. Follow these simple steps to create your masterpiece.

1. Preheat your oven to 350°F/180°C. Make sure to set the fan option to off for even baking. This step is crucial as it prepares your oven for the perfect baking environment.

2. Arrange a baking tray on the middle shelf of the oven and line an 8-inch or 9-inch cake pan with parchment paper. This will prevent the cake from sticking and ensure easy removal once baked.

3. In a large mixing bowl, whisk together the ricotta cheese and half of the sugar until the mixture is light and creamy. This step is vital for achieving a smooth texture.

4. Transfer the ricotta mixture into a separate container and set it aside. In the same bowl, now add the remaining sugar and eggs. Whisk them together until you achieve a creamy, foamy batter.

5. Mix in the lemon juice and zest, whisking until everything is well combined. The aroma of lemon will begin to fill your kitchen, creating a delightful atmosphere!

6. Slowly incorporate the ricotta mixture back into the egg mixture. It’s important to do this gradually to ensure a uniform batter. Whisk in the vanilla extract if you are using it.

7. Next, sift the flour and baking powder together. Slowly fold them into the cake batter, whisking gently from the bottom to the top until just combined. Be careful not to overmix; this will ensure your cake remains fluffy.

8. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as every oven varies!

9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. This cooling step is essential for achieving the perfect texture.

10. Finally, sprinkle a light dusting of powdered sugar on top before serving. For an extra touch, you can make a simple lemon glaze and drizzle it all over the cake for a stunning presentation!

Expert Tips about Lemon Ricotta Cake

To ensure your Lemon Ricotta Cake turns out perfect every time, here are some expert tips to keep in mind:

• Use Fresh Ingredients: Fresh lemons and quality ricotta cheese make a significant difference in flavor. Opt for whole milk ricotta for the best texture.
• Don’t Overmix: When incorporating flour, mix just until combined to keep your cake light and airy.
• Egg Temperature: Ensure your eggs are at room temperature for better emulsification into the batter.
• Flavor Boost: For an extra zing, consider adding a pinch of salt to enhance the flavors of the cake.
• Glaze Option: If making a lemon glaze, adjust the consistency with more sugar or lemon juice as needed.
• Experiment: Feel free to experiment with additional flavors, such as almond extract or a touch of orange zest, to personalize your cake.
• Presentation: A simple dusting of powdered sugar or a fresh berry garnish can elevate the cake for special occasions.

Pairing Suggestions for Lemon Ricotta Cake

When it comes to serving your Lemon Ricotta Cake, there are numerous delightful pairing options. Consider these suggestions to enhance your experience:

• Fresh Berries: Serve with a side of fresh strawberries, blueberries, or raspberries for a fruity complement.
• Whipped Cream: A dollop of lightly sweetened whipped cream pairs wonderfully with the zesty cake.
• Seasonal Salads: Pair with a light spring salad to create a balanced meal that’s refreshing and flavorful.
• Tea Time: This cake is perfect for afternoon tea, served alongside a pot of herbal or black tea.
• Brunch Delights: Serve this cake as part of a brunch spread alongside scones and quiches.
• Festive Occasions: For holidays or special celebrations, this cake can be the centerpiece dessert that impresses your guests.
• Storing Leftovers: Keep leftover cake in an airtight container at room temperature for up to three days to maintain freshness.

FAQ

Conclusion

The Lemon Ricotta Cake is a truly special dessert that combines creamy sweetness with a refreshing citrus twist. With its light and moist texture, it’s perfect for any occasion, whether it’s a brunch gathering or a simple afternoon snack. I encourage you to try making this cake; it’s sure to impress anyone who takes a bite. Enjoy the baking process and the delightful results!

Lemon Ricotta Cake

The ultimate dessert, the Lemon Ricotta Cake is light, fluffy, and bursting with fresh citrus flavor. Perfect for any occasion, this easy-to-make cake will satisfy your sweet cravings and impress your guests. Enjoy a slice today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 250g Ricotta cheese
• 200g Sugar
• 3 medium Eggs
• zest of 1 Lemon
• 1 tablespoon Lemon juice freshly squeezed
• 1 teaspoon Vanilla extract optional
• 250g All-purpose flour
• 3 teaspoon Baking powder
• 50g Powdered sugar
• 1 teaspoon Lemon juice

Equipment

• Frying pan
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350°F/180°C. Make sure to set the fan option to off for even baking. This step is crucial as it prepares your oven for the perfect baking environment.
2. Arrange a baking tray on the middle shelf of the oven and line an 8-inch or 9-inch cake pan with parchment paper. This will prevent the cake from sticking and ensure easy removal once baked.
3. In a large mixing bowl, whisk together the ricotta cheese and half of the sugar until the mixture is light and creamy. This step is vital for achieving a smooth texture.
4. Transfer the ricotta mixture into a separate container and set it aside. In the same bowl, now add the remaining sugar and eggs. Whisk them together until you achieve a creamy, foamy batter.
5. Mix in the lemon juice and zest, whisking until everything is well combined. The aroma of lemon will begin to fill your kitchen, creating a delightful atmosphere!
6. Slowly incorporate the ricotta mixture back into the egg mixture. It’s important to do this gradually to ensure a uniform batter. Whisk in the vanilla extract if you are using it.
7. Next, sift the flour and baking powder together. Slowly fold them into the cake batter, whisking gently from the bottom to the top until just combined. Be careful not to overmix; this will ensure your cake remains fluffy.
8. Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as every oven varies!
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. This cooling step is essential for achieving the perfect texture.
10. Finally, sprinkle a light dusting of powdered sugar on top before serving. For an extra touch, you can make a simple lemon glaze and drizzle it all over the cake for a stunning presentation!

Notes

• Tip 1: Drain the ricotta cheese over a fine-mesh sieve lined with a cheesecloth to remove excess moisture.
• Tip 2: If you want a lighter texture, consider adding the eggs in two steps: first the yolks, then whipped egg whites until soft peaks form, folding them into the batter.
• Tip 3: This cake has a spongy yet slightly denser texture, so it won’t rise as much as a regular cake; for a softer texture, try substituting 1 tablespoon of flour with 1 tablespoon of cornstarch.
• Tip 4: Let the cake cool completely before removing it from the pan to prevent it from breaking.

Previous PostNutella Croissants

Next Post Roasted Sweet Potato and Apple Casserole

Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.