Italian Lemon Ricotta Cake

Ingredients

¾ cup unsalted butter softened (1 ½ sticks) – if you use salted butter eliminate the salt

1 ½ cups granulated sugar

15 oz whole milk ricotta cheese

3 large eggs

1 teaspoon vanilla extract

2-3 tablespoon fresh lemon juice juice from one large lemon

lemon zest zest from one large lemon

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups all-purpose flour

Instructions

Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar.

Set aside until needed.

Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.

In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.

Scape the sides and bottom of the bowl as needed.

Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).

Scape the sides and bottom of the bowl as needed.

Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom

of the bowl after each addition.

Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.

With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.

Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.

Pour the batter into the prepared springform pan.

Place the cake on the middle rack of the preheated oven and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan.

Continue to let the cake cool on the rack until completely cooled.

Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.

Nutrition Information:

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter in this recipe?

Yes, you can use salted butter. In that case, eliminate the additional salt mentioned in the recipe.

Can I substitute part of the all-purpose flour with almond flour for a nutty flavor?

While it may alter the texture slightly, you can experiment with substituting a portion of the all-purpose flour with almond flour for a nutty undertone.

Can I use store-bought lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor. If using store-bought, ensure it’s 100% pure lemon juice without additives.

Is it necessary to use a springform pan, or can I use a regular cake pan?

While a springform pan makes it easier to remove the cake, you can use a regular cake pan.

Ensure to grease and flour it for easy release.

Can I freeze the Lemon Ricotta Cake for later consumption?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

What can I substitute for ricotta cheese if I don’t have it?

Cottage cheese or mascarpone can be alternatives, though the texture and flavor will be slightly different.

Can I use a hand mixer instead of a stand mixer for this recipe?

Yes, you can use a hand mixer.

Ensure thorough mixing at each stage for a smooth batter.

How do I prevent the cake from sticking to the pan?

Grease the pan generously with butter and dust it with powdered sugar.

This helps create a non-stick layer.

Can I add blueberries or raspberries to the batter for extra flavor?

Yes, you can fold in fresh berries into the batter before pouring it into the pan for a burst of fruity flavor.

Can I omit the lemon zest if I want a milder lemon flavor?

Yes, you can omit the lemon zest for a milder lemon flavor, but it adds a delightful citrus aroma to the cake.

Adjust according to your preference.