If you’re craving a dessert that’s light yet indulgent, look no further than the Italian-style lemon ricotta cake. This delightful treat combines the zesty brightness of lemons with the creamy richness of ricotta cheese, making it a perfect ending to any meal. Originating from Italy, this cake is a staple in many Italian households, often served during festive occasions or family gatherings.
Ingredients
Here are the specific ingredients you’ll need to create this delightful Italian-style lemon ricotta cake.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup ricotta cheese, drained
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Substitutions
For those with dietary preferences or ingredient availability issues, consider the following substitutions without compromising the cake’s flavor and texture:
- Ricotta Cheese: Substitute with equal parts of cottage cheese blended until smooth.
- All-Purpose Flour: Use a gluten-free flour blend if you need a gluten-free option.
- Granulated Sugar: Swap with coconut sugar or a sugar substitute like erythritol for a lower-calorie version.
- Whole Milk: Almond milk or oat milk can work equally well as a dairy-free substitute.
- Berry Lemon Ricotta Cake: Add a cup of fresh or frozen berries (blueberries or raspberries) to the batter for a fruity twist.
- Lemon Poppy Seed Ricotta Cake: Stir in 2 tablespoons of poppy seeds to the batter to add a delightful crunch and visual appeal.
- Orange Ricotta Cake: Replace lemon juice and zest with orange juice and zest for a citrusy alternative.
- Chocolate Chip Lemon Ricotta Cake: Mix in half a cup of mini chocolate chips to the batter for a hint of chocolate in each bite.
Equipment Needed
Making an Italian-style lemon ricotta cake requires specific equipment to ensure the best results. Here’s what you’ll need:
- Mixing Bowls: I recommend having at least two mixing bowls—one large for combining the dry ingredients and one medium for the wet ingredients.
- Electric Mixer: An electric mixer will help achieve a smooth and creamy ricotta mixture. If you don’t have one, a sturdy whisk and some elbow grease will do the job.
- Measuring Cups and Spoons: Accurate measurements are essential for baking. Make sure to have a complete set of both cups and spoons.
- Zester: A fine zester or microplane is crucial to obtain the zest from the lemons without reaching the bitter pith.
- Spatula: A silicone spatula is handy for scraping down the sides of your mixing bowls and folding ingredients together.
- 9-Inch Springform Pan: A springform pan makes removing the cake much simpler and ensuring it retains its delicate texture.
- Parchment Paper: Lining the bottom of the pan with parchment paper prevents sticking and makes cleanup easier.
- Cooling Rack: Once baked, the cake needs to cool evenly, so a cooling rack is ideal to allow air circulation.
Ensuring you have the right equipment will set you up for success when making this delightful cake.
Directions
Let’s dive into making this delightful Italian-style lemon ricotta cake. Follow these simple steps to achieve a perfectly moist and flavorful cake.
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare your 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter.
- Zest and Juice Lemons: Zest 3 lemons to gather about 2 tablespoons of zest. Juice 1 lemon to get approximately 2 tablespoons of juice. Set them aside.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Ensure the mixture is well combined and free of lumps.
- Mix Ricotta and Lemon: In a large mixing bowl, add 1 1/2 cups of ricotta cheese, lemon zest, and lemon juice. Use an electric mixer on low speed to blend until smooth.
- Cream Butter and Sugar: In another large bowl, cream together 1/2 cup of unsalted butter (at room temperature) and 1 1/2 cups of granulated sugar using the electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3 minutes.
- Add Eggs and Vanilla: Add 3 large eggs to the butter and sugar mixture one at a time, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the ricotta mixture, alternating with the butter mixture. Begin and end with the dry ingredients, mixing just until each addition is incorporated. Do not overmix to keep the cake tender.
Baking
- Transfer Batter to Pan: Pour the batter into the prepared springform pan and smooth the top with a spatula to ensure it’s even.
- Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a cooling rack for 15 minutes.
- Release the Cake: Carefully run a knife around the edge of the pan to loosen the cake. Remove the sides of the springform pan and let the cake cool completely on the rack.
- Dust with Powdered Sugar: Once the cake is completely cooled, dust the top with powdered sugar using a fine-mesh sieve for a beautiful, elegant finish.
- Serve and Enjoy: Slice the cake with a sharp knife, serve it on a plate, and enjoy. This cake pairs wonderfully with fresh berries or a dollop of whipped cream if desired.
Tips and Tricks
Perfecting the Ricotta
Choose whole-milk ricotta to achieve the creamiest texture in your cake. Drain the ricotta if it’s too watery by using a cheesecloth and a strainer. This step ensures your cake remains moist but not too dense.
Lemon Zesting and Juicing
Use fresh lemons to zest and juice. The fresh zest will provide a more intense lemon flavor. When zesting, avoid the white pith as it can add bitterness. I recommend zesting the lemons before juicing them for ease.
Mixing the Batter
Mix the dry and wet ingredients in separate bowls before combining them. This helps with even distribution of ingredients. When combining, mix until just incorporated to avoid overmixing, which can make the cake dense.
Baking Time and Temperature
Preheat your oven to the exact temperature as noted. Baking at the right temperature ensures the cake cooks evenly. Check the cake about 10 minutes before the minimum baking time using a toothpick inserted in the center. It should come out clean or with a few crumbs, but not wet.
Adding Extra Flavor
Enhance your cake’s flavor by adding a splash of limoncello or a teaspoon of lemon extract. Adjust the sugar accordingly if you do this to maintain the right sweetness level.
Cooling and Serving
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. This step prevents the cake from breaking apart. Dust with powdered sugar once completely cooled for a classic touch.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it. The cake can also be frozen. Wrap it tightly in plastic wrap and foil before storing it in the freezer for up to a month.
How to Make Ahead, Freeze, Store
When planning to make my Italian-style lemon ricotta cake ahead of time, I find it best to follow specific steps to ensure the cake retains its delightful flavor and texture.
Making the Cake Ahead
I bake the cake as directed and allow it to cool completely on a wire rack. Once cooled, I wrap it tightly in plastic wrap, ensuring it’s fully covered to prevent any air exposure. This way, the cake stays fresh in the refrigerator for up to three days. When I’m ready to serve, I dust it with powdered sugar and let it come to room temperature.
Freezing the Cake
To freeze the lemon ricotta cake, I start by baking and cooling the cake completely. After cooling, I wrap the cake tightly in plastic wrap then again with aluminum foil to avoid freezer burn. For added protection, I place the wrapped cake in a large, resealable freezer bag. Properly stored, the cake can last up to two months in the freezer. To thaw, I simply move the cake to the refrigerator the night before serving. After thawing, I allow it to come to room temperature and dust it with fresh powdered sugar.
Storing Leftover Cake
For leftover cake, I cover it well with plastic wrap or store it in an airtight container. This keeps the cake fresh in the refrigerator for up to three days. If I want it to last longer, I follow the freezing steps. Remember to bring refrigerated or frozen slices to room temperature before enjoying them to get the best taste experience.
Wrapped properly, this cake maintains its light texture and zesty lemon flavor, making it easy to enjoy whenever the craving strikes.
What to Serve with Lemon Ricotta Cake
When you serve a lemon ricotta cake, complementing it with the right accompaniments can elevate your dessert experience. Let me share a few of my favorite pairings that will make your Italian-style lemon ricotta cake truly unforgettable.
Fresh Berries and Fruits
A medley of fresh berries such as raspberries, blueberries, and strawberries pairs beautifully with the lemony notes of the cake. The vibrant colors and juicy textures of the berries add a refreshing contrast and visually enhance your presentation. You can also serve thin slices of fresh peaches or kiwi for added variety.
Whipped Cream
Light, fluffy whipped cream is a classic accompaniment. The creamy texture and mild sweetness provide a delightful balance to the tangy lemon flavor. You can make homemade whipped cream by beating heavy cream with a bit of powdered sugar and vanilla extract until soft peaks form.
Lemon Curd
For an extra punch of lemon, spoon a dollop of lemon curd on the side. The rich, velvety consistency and intense lemon flavor of the curd complement the cake’s soft, moist texture. You can either make your own or use store-bought lemon curd for convenience.
Vanilla Ice Cream
A scoop of vanilla ice cream is a wonderful match for a warm slice of lemon ricotta cake. The coolness of the ice cream contrasts pleasantly with the cake’s warmth, and the vanilla flavor enhances the cake’s delicate lemon and ricotta notes.
Herbal Teas or Coffee
Pair your dessert with a steaming cup of herbal tea such as chamomile or a refreshing mint tea. These teas have subtle, soothing flavors that won’t overpower the cake. Alternatively, a rich, robust cup of coffee can provide a deeper flavor contrast.
Prosecco or Moscato
If you prefer a bit of sparkle, a glass of Prosecco or Moscato adds a celebratory touch. These light, slightly sweet wines complement the cake’s bright lemon flavor without being overwhelming.
By choosing the right accompaniments, you can transform your Italian-style lemon ricotta cake into a memorable dessert experience that delights all the senses.
Conclusion
Creating an Italian-style lemon ricotta cake at home is truly a rewarding experience. The combination of fresh lemons and creamy ricotta results in a dessert that’s both light and flavorful. Following the detailed steps and tips ensures a perfect cake every time. Whether you’re serving it for a special occasion or just indulging in a slice with a cup of coffee, this cake is sure to impress. Pair it with your favorite accompaniments to elevate the experience. Happy baking!