Introduction
When you think of Italian desserts, creamy textures and fresh flavors often come to mind. One of the most loved treats is the Italian Lemon Ricotta Cake. This cake is soft, moist, and has a light lemon flavor that makes it refreshing. The ricotta cheese gives it a creamy texture, while the lemon zest and juice add a bright taste.
The best part? It doesn’t require complicated frosting or decoration. You can enjoy it plain, dust it with powdered sugar, or add fresh berries on top for an extra touch. Let’s dive in and see how to make this delightful cake at home!
Ingredients – Italian Lemon Ricotta Cake
Here’s everything you will need to make the Italian Lemon Ricotta Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter (softened)
- 1 cup ricotta cheese (whole milk ricotta works best)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- Powdered sugar (for dusting, optional)
Step by Step Process – Italian Lemon Ricotta Cake
Step 1: Prepare Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper. This will make it easier to remove the cake later.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the ricotta cheese, vanilla extract, lemon zest, and lemon juice. The mixture should look smooth and creamy.
Step 3: Add the Dry Ingredients
- In another bowl, combine the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring gently until everything is combined. Don’t overmix, or the cake may become dense.
Step 4: Bake the Cake
- Pour the batter into the prepared cake pan.
- Smooth the top with a spatula.
- Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
- Allow the cake to cool in the pan for about 10 minutes.
- Remove it from the pan and let it cool completely on a wire rack.
- Dust with powdered sugar before serving, or enjoy it plain.
That’s it! Your Italian Lemon Ricotta Cake is ready to enjoy.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 270 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 13 g |
| Saturated Fat | 7 g |
| Cholesterol | 70 mg |
| Sodium | 180 mg |
| Fiber | 1 g |
| Sugar | 18 g |
| Vitamin C | 6% of Daily Value |
| Calcium | 8% of Daily Value |
Frequently Asked Questions
Q1: Can I use part-skim ricotta instead of whole milk ricotta?
Yes, you can. Whole milk ricotta gives a richer texture, but part-skim ricotta will still work fine.
Q2: How long does the cake stay fresh?
The cake can be stored in an airtight container at room temperature for 2 days. For longer storage, keep it in the refrigerator for up to 5 days.
Q3: Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw at room temperature before serving.
Q4: What can I serve with lemon ricotta cake?
It pairs perfectly with fresh berries, whipped cream, or a drizzle of honey. A cup of coffee or tea makes it even better.
Q5: Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it contains xanthan gum for the best texture.
Final Thoughts
The Italian Lemon Ricotta Cake is proof that sometimes the simplest desserts are the most satisfying. With just a few basic ingredients, you can create a cake that’s soft, flavorful, and loved by everyone.
It’s not overly sweet, which makes it perfect for any occasion—from breakfast with coffee to an after-dinner treat. Plus, the lemon adds a fresh, sunny taste that never goes out of style.
So next time you’re in the mood for baking, skip the complicated recipes and try this one instead. You’ll be surprised at how easy it is and how quickly it disappears once served!
