Description
Lemon and Ricotta Cake is a classic Italian dessert known for its moist crumb, delicate texture, and bright citrus flavor. Creamy ricotta cheese keeps the cake tender, while fresh lemon zest and juice add refreshing balance.
Ingredients
Scale
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 6 oz unsalted butter, softened
- 1½ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1½ cups whole milk ricotta cheese
- 1¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment, butter, and flour.
- Rub lemon zest into sugar until fragrant.
- Cream butter, vanilla, and lemon sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Blend in ricotta cheese until smooth.
- Sift flour, baking powder, and salt into the batter.
- Fold gently until just combined.
- Stir in lemon juice.
- Pour batter into pan and smooth the top.
- Bake for 40–50 minutes until a skewer comes out clean.
- Cool completely before removing from the pan.
Notes
Use full-fat ricotta for best texture. If ricotta is watery, strain before using. Avoid overmixing to keep the cake tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 336
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: lemon ricotta cake, italian lemon cake, ricotta dessert, moist lemon cake, italian dessert recipe