This delicious Italian Lemon Ricotta Cake has a rich, moist texture, with a fresh lemon flavour. Italian cheesecake made with an American twist is sure to be a family favorite. Every time your guests plan a visit, your guests will ask you to bake this cake!
This recipe for Italian Lemon Ricotta Cake will be a hit with you. You can make this rich, moist cake right in your own kitchen using this easy father day cake recipe ideas, packed with lemon flavor and creamy ricotta. There’s nothing plain about this easy lemon ricotta cake, but it tastes amazing! Think of it as an Italian cheesecake!
As well as providing high altitude adjustments. There’s no doubt that lemon ricotta cake is one of the best Italian classics, but it doesn’t get the recognition it’s due. There’s no doubt that cream cheese is generally more readily available, easier to store, and more versatile than ricotta, but, in my humble opinion, this Italian cake deserves more attention.
There are many bakeries, coffee shops, and even supermarkets in Italy that sell lemon ricotta cakes. The same needs to be done in North America as well.
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Frequently Asked Questions
Lemon ricotta cake can be viewed as the Italian version of lemon drizzle cake or lemon cake with some subtle differences. Ricotta cheese, lemon juice, and lemon zest give this Italian cheesecake more natural moisture while also making it denser. As it’s not overly sweet, it’s a very versatile cake that’s great for desserts or teatime snacks. There are several variations of this cake, some of which use almond or semolina flour.
You can make a ricotta cake with part skim ricotta cheese, although full fat is preferred. Before adding the other ingredients, thoroughly beat the ricotta, butter, and sugar together to get a smooth texture. There is no need to worry if you do not have whole milk ricotta. Even though the cake is fluffy and delicious, it will still be delicious. However, if you have the choice, choose full-fat dairy whenever you bake.
Some brands of ricotta may be more grainy than others due to their natural graininess. There is a difference in texture between the different versions. In order to address this, you can whisk it for a few minutes before using it in the recipe, or you can try another brand.
The bottom of the pan should be lined with parchment paper if you are not using a springform. There are a variety of round cake pans you can choose from in that case. If the cake is not releasing when sliced, run a knife across the sides of the pan a few minutes after it has cooled.
This cake can be kept at room temperature in an airtight container or well covered. If you chose to keep it in the refrigerator, it will dry out a lot faster if you do so.
Tips Italian Lemon Ricotta Cake
- Make sure the ingredients are at room temperature.
- Lemons should be zested before juicing to avoid finicky zesting.
- A dense cake can be prevented by not overmixing the batter. To mix in the dry ingredients, you may want to switch from an electric mixer to a wooden spoon or spatula.
- The parchment paper might be hard to remove from the base of the cake once it has been cooked. You will need to invert the cake carefully, peel off the parchment paper, and revert it to the original plate.
- There is a tendency for this cake to stick to the pan sometimes. The sides of the pan should be generously buttered, and the cake should be carefully removed.
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- 3 Eggs
- 1 Lemon
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 cup Caster Sugar
- 8.75 oz Ricotta Cheese
- 1/2 cup Unsalted Butter
- 1 1/2 tsp Baking Powder
- 1 1/3 cup All-Purpose Flour
- Pre-heat your oven to 180 °C / 350 °F. Grease the edges of a 24cm / 9" Springform Pan and line the bottom with baking paper. Mix together Butter, Sugar, and Lemon Zest in a large bowl on medium-high speed for 3 to 5 minutes.
- Adding the Ricotta Cheese then the Eggs, one at a time, and mixing well. Add the Lemon Juice and Vanilla Extract. Flour, baking powder, baking soda, and salt should be sifted together.
- Don't overwork the batter by mixing slowly and stopping as soon as it's combined. Prepare the Springform Pan and transfer the batter there.
- You may need to spread and smooth the batter with a spatula or spoon. To test for doneness, skewer it for 35-40 minutes or until it comes out clean.
- Be sure to allow the pan to completely cool down before removing it. Alternatively, dust the cake with some icing sugar and lemon zest for a finishing touch.
Creating an airy crumb for the cake requires a light, pale, and fluffy texture. The ingredients can be creamed and mixed by hand with a whisk if preferred, but for best results, use a hand or stand mixer. In the case of unsoftened butter, creaming it is difficult, and you will get chunks of unmixed butter in your batter.
When you add lemon juice, your batter may seem to split or curdle. This is normal. You will be able to recombine the batter once you have added the dry ingredients.
Immediately after the cake is removed from the oven, it will be very soft, and it might break if you try to move it out of the pan. It should be cool before being removed from the pan.
Nutrition Information:Yield: 10
Amount Per Serving: Calories: 263Total Fat: 14gSaturated Fat: 9gCholesterol: 88mgSodium: 75mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 7g