Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Italian Lemon Ricotta Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

This Italian Lemon Ricotta Cake is a moist, fluffy dessert featuring creamy ricotta cheese and fresh lemon zest and juice for a bright, tangy flavor. Perfectly tender with a light crumb, it’s a delightful treat for any occasion that combines rich texture and refreshing citrus notes in every bite.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter (room temperature, 1 1/2 sticks)
  • 1 cup granulated sugar
  • 1 1/2 cups ricotta cheese (room temperature)
  • 3 large eggs (room temperature)
  • Zest and juice of 1 large lemon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9-inch baking pan with butter and line it with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using a stand mixer until the mixture is light and fluffy, about 5 minutes.
  4. Add Ricotta Cheese: Beat in the ricotta cheese and continue whipping for 5 to 8 minutes until the mixture is light and airy.
  5. Incorporate Eggs and Flavors: Add the eggs one at a time along with the lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
  6. Fold in Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula to maintain the batter’s light texture.
  7. Bake the Cake: Pour the batter into the prepared pan and bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and let it rest on the counter for 10 minutes. Carefully lift the cake out of the pan by peeling away the parchment paper, then transfer it to a wire rack to cool completely.

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing and texture.
  • Do not overmix when folding in the dry ingredients to keep the cake light and fluffy.
  • Use fresh lemon zest and juice for the best bright citrus flavor.
  • The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  • Optionally, dust the cooled cake with powdered sugar or serve with fresh berries for an elegant presentation.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/italian-lemon-ricotta-cake-recipe/