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This lemon ricotta cake recipe is so moist, soft and full of flavour. A perfect Italian dessert that you can serve also for breakfast with a cappuccino or a glass of cold milk.
This cake is also perfect to decorate. Add a nice lemon frosting and there you have one wonderful and amazing fluffy cake for your special occasions.
Italians have very simple taste for cakes. When it comes to this baking good, they prefer to just dust them with powdered sugar and that’s it. Simple, I tell you.
But, this doesn’t mean their cakes are unflavoured and not appetising, on the contrary, they focus more in the cake itself and leave out the decoration only for special occasions.
This ricotta & lemon cake is a classic in Italy, an example how something so simple can be so delicious.
This cake is made mostly as something to enjoy for breakfast with cappuccino or caffellatte; but also for la merenda (snack). Is a moist cake thanks to the ricotta cheese and the small addition of lemon makes it just perfect.
Tips
- Make sure all ingredients are at room temperature. Including the melted butter.
- Prepare all ingredients before starting with the recipe. Weight, divide, melt, etc.
- Pre-heat the oven before starting to make this cake. It takes about 15 minutes in total to make the cake, and the oven should be ready by the time you finish.
- Do not open the oven door in the first 30 minutes or you’ll compromise the cake’s fluffiness.
- Don’t take off the cake from the baking pan right after you baked it. Give it some time to rest, then put in in a cooling rack.
Lemon ricotta cake recipe – Step by step
Preheat the oven at 180°C / 356F. Grease and dust with flour a 18cm/ 7″ cake pan.
Sift flour together with baking powder and baking soda in a bowl. Set aside.
In a larger bowl put ricotta cheese, sugar, butter, egg yolks and vanilla extract. Add lemon zest and lemon juice, then mix until combined.
Mix in flour to the bowl with ricotta mixture and whisk until everything is combined and there are no crumbs left.
Put egg whites and a pinch of salt in a bowl, then beat until they are stiff. See the picture below.
Mix in the beaten egg whites to the batter, working with a spatula and slowly with movements from down to upside until everything is combined.
Pour the batter into the baking pan and bake for about 30 to 40 minutes or until a stick comes out clean.
Take out from the oven, place the pan on a cooling rack and let it sit for 10 minutes.
Run a thin spatula around the pan edges to loosen the sides. Place the wire rack over the top of the pan, flip it, and tap it lightly to remove the cake.
Lemon ricotta cake recipe
Ingredients
- 180 gr all purpose flour
- 250 gr ricotta cheese
- 250 gr sugar
- 80 gr butter melted
- 3 medium eggs yolks and whites separated, about 160gr
- zest of one lemon
- juice of half lemon
- 1/2 tsp vanilla extract
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- salt
Instructions
- Preheat the oven at 180°C / 356F. Grease and dust with flour a 18cm/ 7″ cake pan.
- Sift flour together with baking powder and baking soda in a bowl. Set aside.
- In a larger bowl put ricotta cheese, sugar, butter, egg yolks and vanilla extract. Add lemon zest and lemon juice, then mix until combined.
- Mix in flour to the bowl with ricotta mixture and whisk until everything is combined and there are no crumbs left.
- Put egg whites and a pinch of salt in a bowl, then beat until they are stiff. See the picture below.
- Mix in the beaten egg whites to the batter, working with a spatula and slowly with movements from down to upside until everything is combined.
- Pour the batter into the baking pan and bake for about 30 to 40 minutes or until a stick comes out clean.
- Take out from the oven, place the pan on a cooling rack and let it sit for 10 minutes.
- Run a thin spatula around the pan edges to loosen the sides. Place the wire rack over the top of the pan, flip it, and tap it lightly to remove the cake.
Lemon ricotta cake is my favorite . i wanna try this at my home soon..