Italian Lemon Ricotta Cake

This Italian Lemon Ricotta Cake brings together creamy ricotta and bright lemon in a light yet satisfying cake that works perfectly for dessert or breakfast. I love the simple, old-world flavor and how special it feels with just a few pantry ingredients and a single lemon. It is a staple for family gatherings and has become my go-to treat for spring brunches.

I brought this cake to my sister’s baby shower and it vanished before the end of brunch. Ricotta cakes always strike the balance between elegant and comforting so they never disappoint.

Ingredients

• Butter: it gives the crumb richness and keeps the cake soft look for butter that smells fresh and has a pale even color
• Sugar: for sweetness and extra moisture choose fine granulated sugar for the best texture
• Whole milk ricotta cheese: this is the secret to a fluffy moist cake drain it well so your batter stays light and not too wet
• Eggs: they bind the batter and help the cake rise use large eggs at room temperature for even mixing
• Vanilla extract: adds warmth and depth pure vanilla is best for superior flavor
• Lemon zest and juice: fresh lemon brings brightness and a clean zing roll the lemon before juicing to get every drop
• Baking soda: reacts with the lemon for the perfect rise check that it is fresh for the best lift
• Salt: enhances all the flavors and keeps things balanced use fine salt so it mixes evenly
• All-purpose flour: gives the cake its structure spoon and level it to avoid a dense cake
• Powdered sugar: for an optional pretty dusting on top choose a high quality powdered sugar for the smoothest finish

Step-by-Step Instructions

Prepare the Pan:

Grease a nine inch springform pan well with soft butter and a light dusting of powdered sugar to help the cake release and create a hint of sweetness around the edges

Cream the Butter and Sugar:

In a large mixing bowl use an electric mixer to blend the butter and sugar until the mixture is pale and fluffy this step adds air which makes your cake light plan on mixing for at least four minutes

Incorporate the Ricotta:

Add the drained ricotta cheese and keep blending until everything looks soft and whipped another three to four minutes of mixing helps the cake stay tender

Add Eggs and Flavorings:

Crack in one egg beat until fully blended then add the next repeat until all three eggs are in and the batter is smooth stir in vanilla lemon zest and lemon juice for irresistible flavor

Add Dry Ingredients:

Sprinkle in the baking soda and salt then gently fold in the flour just until combined overmixing at this stage can lead to a dense cake so stop as soon as everything looks even

Bake:

Pour the batter into your prepared pan and smooth the top bake in a preheated oven at three hundred fifty degrees for forty five to fifty five minutes the cake should be golden with the center just set a toothpick poked into the middle needs to come out clean

Cool and Finish:

Let the cake rest in the pan for at least fifteen minutes to help it firm up then remove the collar and base gently cool completely on a wire rack dust with powdered sugar for a lovely finish

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Storage Tips

Store leftover cake in an airtight container in the fridge for up to a week The cake can also sit at room temperature under a domed cake cover for up to three days For longer storage wrap slices tightly and freeze for a month let them thaw at room temperature

Ingredient Substitutions

You can swap part of the flour for almond flour for a nutty edge If you have only part skim ricotta be sure to drain it even more to avoid a wet batter Meyer lemons work beautifully when you want a fragrant less tart version

Serving Suggestions

I love serving this with an extra dollop of whipped cream and fresh berries It is perfect alongside an espresso or even as the finale to a family style Italian dinner Try it for Easter brunch or Mother’s Day gatherings

Cultural and Historical Context

Ricotta cakes reflect the heart of Italian home baking with roots in southern regions where ricotta was local and plentiful Lemon became popular as a fresh complement especially in Campania and Sicily This cake’s simplicity and versatility make it a constant on Italian family tables

Frequently Asked Questions About Recipes

→ Can I use part-skim ricotta cheese?

While whole milk ricotta gives the best texture, you can substitute part-skim ricotta. Just be sure to drain it well to avoid excess moisture.

→ How do I know when it's done baking?

The cake is ready when the center is set and a toothpick inserted comes out clean. The top should be lightly golden.

→ Can I add almonds or other nuts?

Yes, slivered almonds or chopped nuts can be added for extra texture. Lightly toast them before folding into the batter.

→ How should I store this cake?

Keep the cake in an airtight container in the refrigerator for up to a week or at room temperature for up to three days.

→ Can I freeze lemon ricotta cake?

Yes, wrap slices individually and freeze for up to two months. Thaw at room temperature before serving.

→ Is it suitable for breakfast or dessert?

Absolutely! It's light enough for breakfast or brunch, but still indulgent enough to serve as a satisfying dessert.