Discover the Taste of Italy: Zesty Italian Lemon Ricotta Cake
Immerse yourself in the essence of Italian baking with this delectable Lemon Ricotta Cake, a recipe that perfectly balances the creamy texture of ricotta cheese with the invigorating zest of fresh lemons. Ideal for those who appreciate a touch of citrus in their desserts, this cake is not only a delight to your taste buds but also a feast for the eyes. Whether you’re looking to impress guests at a dinner party or simply indulge in a slice of sweet Italian craftsmanship, this recipe is your ticket to an unforgettable baking experience.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups ricotta cheese
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons lemon juice
- Powdered sugar for dusting
Directions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure your cake releases easily after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Ricotta: In a larger bowl, cream the butter, ricotta cheese, and granulated sugar until the mixture is light and fluffy. This process introduces air into the batter, promising a lighter cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice for that unmistakable Italian zest.
- Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. It’s essential to do this gently to avoid deflating the batter, which ensures the cake’s delightful texture.
- Bake to Perfection: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Dust: Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant touch.
Q&A
- Can I use low-fat ricotta cheese? Yes, low-fat ricotta cheese can be used, but for the best flavor and texture, full-fat ricotta is recommended.
- How do I store leftover cake? The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Can this cake be frozen? Absolutely. Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Tips for the Ultimate Lemon Ricotta Cake
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and ricotta, are at room temperature to achieve a smooth batter.
- Do Not Overmix: When combining wet and dry ingredients, fold gently until just combined to maintain the cake’s tender crumb.
- Test for Doneness: Ovens can vary, so start checking the cake a few minutes before the suggested baking time. A toothpick should come out clean when it’s done.
Zesty Italian Lemon Ricotta Cake
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups ricotta cheese
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons lemon juice
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure your cake releases easily after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Ricotta: In a larger bowl, cream the butter, ricotta cheese, and granulated sugar until the mixture is light and fluffy. This process introduces air into the batter, promising a lighter cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice for that unmistakable Italian zest.
- Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. It’s essential to do this gently to avoid deflating the batter, which ensures the cake’s delightful texture.
- Bake to Perfection: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Dust: Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant touch.
Notes
Tips for the Ultimate Lemon Ricotta Cake
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and ricotta, are at room temperature to achieve a smooth batter.
- Do Not Overmix: When combining wet and dry ingredients, fold gently until just combined to maintain the cake’s tender crumb.
- Test for Doneness: Ovens can vary, so start checking the cake a few minutes before the suggested baking time. A toothpick should come out clean when it’s done.
Conclusion
This Italian Lemon Ricotta Cake is a testament to the simplicity and elegance of Italian baking. With its moist, fluffy texture and vibrant lemon flavor, it’s the perfect dessert for any occasion. By following this recipe, you’ll bring a slice of Italy into your home, offering a citrusy delight that’s bound to impress. Buon appetito!