Italian Lemon Ricotta Cake
Every now and then, a recipe comes along that feels like a little slice of heaven, and boy, did I stumble upon a celestial treat - Italian Lemon Ricotta Cake. My journey with this zesty wonder began on a mission to use up some ricotta sitting in my fridge. Little did I know, my online quest on thisitaliankitchen.com would unveil a gem that's now a star in our family's culinary universe.
Freshly baked, this cake is a dream - not too sweet, with just the right zing of lemon, and oh, the texture! Ricotta does something truly magical here, creating a cake that's moist, tender, and utterly addictive. But here's the kicker: it freezes like a charm. I sliced it, tucked it away for a rainy day, and forgot about it... until my son came home.
Imagine my surprise when he unearthed these frozen treasures, pairing them with a fresh fruit compote and a whimsical dusting of icing sugar. What was already a fabulous recipe transformed into something extraordinary with his touch. It was a reminder of how food not only brings us together but also sparks creativity and joy in the most delightful ways.
So, whether you're enjoying it fresh from the oven or as a splendid frozen find, this Italian Lemon Ricotta Cake is a must-try. It's perfect for when you crave something sweet, need a lovely treat to share, or simply want to brighten your day with a slice of something special.
Dive into the recipe, and let's make our kitchens the heart of joy, creativity, and delicious surprises!
Italian Lemon Ricotta Cake
Special Note: This is great recipe to have, pre-sliced, on hand in the freezer.
Ingredients:
Equipment: 9” Springform Pan
¾ cup butter, softened 1 ½ sticks
1 ½ cups sugar
15 ounces whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
powdered sugar for dusting top of cake (optional)
Instructions:
Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
2. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
3. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
4. Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
5. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
