Lemon Ricotta cake recipe...

 

Lemon Ricotta Cake Recipe: A Delightful and Moist Dessert

If you’re looking for a light, zesty, and irresistibly moist dessert, a Lemon Ricotta Cake is a perfect choice. This Italian-inspired cake is rich in flavor, with a dense yet tender texture that melts in your mouth. It’s ideal for brunch, teatime, or as a refreshing dessert.

Here’s a step-by-step guide to making this delectable treat!

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Ingredients

Wet Ingredients:

• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup freshly squeezed lemon juice (approximately 2 lemons)
• Zest of 2 lemons (finely grated)
• 1 cup (240g) whole-milk ricotta cheese

Dry Ingredients:

• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Optional Toppings:

• Powdered sugar (for dusting)
• Fresh whipped cream
• Lemon slices or zest for garnish

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Instructions

Step 1: Prepare Your Tools and Ingredients

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch springform pan or standard round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

1. In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract, lemon juice, and lemon zest.

Step 3: Incorporate the Ricotta Cheese

• Add the ricotta cheese to the batter and beat until smooth and creamy. This will ensure a moist and dense texture.

Step 4: Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix to maintain a tender texture.

Step 5: Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.
2. Bake for 45-55 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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Serving Suggestions

• Dust the cooled cake with powdered sugar for a simple and elegant presentation.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Garnish with lemon slices or zest to enhance the citrusy aroma.

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Tips for the Best Lemon Ricotta Cake

1. Use Fresh Ingredients: Fresh lemons and high-quality ricotta make all the difference. Avoid bottled lemon juice if possible.
2. Room Temperature Ingredients: Ensure the butter, eggs, and ricotta are at room temperature for a smoother batter.
3. Don’t Overbake: Check the cake around the 45-minute mark to prevent it from drying out.
4. Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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Why You’ll Love This Recipe

• The ricotta cheese creates an incredibly moist and tender crumb.
• The lemon flavor is vibrant and refreshing, striking the perfect balance between sweet and tangy.
• It’s versatile: enjoy it as a dessert, snack, or even a breakfast treat with coffee or tea.

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Final Thoughts

This Lemon Ricotta Cake is a celebration of citrusy brightness and creamy indulgence. Its simplicity in preparation and extraordinary flavor makes it a must-have in your recipe repertoire. Whether you’re baking for a special occasion or a quiet afternoon, this cake is guaranteed to impress!

10 FAQs About Lemon Ricotta Cake Blog

1. Can I use low-fat ricotta cheese instead of whole-milk ricotta?
   While low-fat ricotta can be used, whole-milk ricotta is recommended for the creamiest and most moist texture.

2. Can I substitute lemon with another citrus fruit?
   Yes! You can use oranges, limes, or even grapefruits for a different citrus flavor. Adjust the zest and juice to match the fruit.

3. What can I use if I don’t have a springform pan?
   A regular 9-inch round or square pan works fine. Just ensure it's well-greased and lined with parchment paper for easy removal.

4. Can I make this cake gluten-free?
   Yes, you can use a 1:1 gluten-free all-purpose flour blend. Make sure it’s designed for baking.

5. What’s the best way to store leftovers?
   Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

6. Can I freeze Lemon Ricotta Cake?
   Absolutely! Wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator.

7. What can I serve with this cake?
   Fresh whipped cream, vanilla ice cream, or a drizzle of lemon glaze pair beautifully with this cake.

8. How do I prevent the cake from being too dense?
   Make sure not to overmix the batter and bake it for the recommended time to avoid dryness or excessive density.

9. Can I make this cake ahead of time?
   Yes! The cake tastes even better the next day as the flavors deepen. Bake it a day before serving and store it in an airtight container.

10. What can I do if I don’t have fresh lemons?
    You can use bottled lemon juice and dried lemon zest, but the flavor won’t be as vibrant. Fresh lemons are highly recommended for the best results.