Italian Lemon Ricotta Cake (Print-Friendly Format)
Light, airy cake with ricotta cheese, zesty lemon, and a hint of vanilla for a delightful Italian treat.
# Required Ingredients:
→ Cake Base
01 -
170 grams unsalted butter, softened
02 -
300 grams granulated sugar
03 -
425 grams whole milk ricotta cheese, drained
04 -
3 large eggs
05 -
5 millilitres pure vanilla extract
06 -
Zest and juice of 1 large lemon
07 -
2.5 millilitres baking soda
08 -
2.5 millilitres fine salt
09 -
190 grams all-purpose flour
→ For the Pan and Topping
10 -
Butter, for greasing pan
11 -
Powdered sugar, for dusting (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 23-centimetre springform pan with butter and dust with powdered sugar. Set aside.
02 -
In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar together until well combined.
03 -
Add the drained ricotta cheese to the mixture and blend until the batter is light and fluffy, approximately 4 to 5 minutes.
04 -
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, lemon zest, and lemon juice, mixing until combined.
05 -
Stir in the baking soda and salt. Gradually add the flour, mixing just until combined. Scrape down the sides of the bowl to ensure the batter is homogenous.
06 -
Transfer the batter to the prepared pan and smooth the surface. Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted in the centre comes out clean.
07 -
Allow to cool in the pan for 15 minutes. Remove the springform collar and base, then cool the cake on a wire rack. Dust with powdered sugar before serving, if desired.
# Additional Information:
01 -
For optimal texture, ensure the ricotta cheese is thoroughly drained to prevent excess moisture in the cake.
02 -
This dessert can be prepared in advance and stored refrigerated in an airtight container for up to one week or at room temperature for three days.