Lemon Ricotta Cake Recipe - World Cuisines Network

Note from Ana

Hello cake lover,

Today I am bringing you a very special recipe - Lemon Ricotta Cake.

I always make this cake for my daughter's birthday, especially when it falls on a weekday. It's her absolute favourite dessert, and I can't help but get emotional every time I make it. Knowing the joy, it brings her just fills my heart with love and makes every minute spent in the kitchen so worth it.

Here's why I believe you'll also fall in love with this recipe:

Effortless Elegance: Don't be fooled by its luxurious texture and complex flavors; this cake is incredibly easy to make. Even if you're new to the world of baking, this recipe is your foolproof ticket to creating something stunning.
The Perfect Dessert for Any Event: Whether it's a casual Sunday dinner or a grand holiday celebration, this Lemon Ricotta Cake fits the bill. Its versatility makes it a crowd-pleaser, pleasing both adults and kids alike.
Texture Heaven: Imagine biting into a cake so moist and rich yet astonishingly light—thanks to the ricotta cheese. This unique combination creates a texture that is simply unforgettable.
Zesty Delight: The lemon in this cake isn't just an afterthought; it's the star of the show. It cuts through the creaminess of the ricotta, leaving you with a refreshingly tangy experience that dances on your tastebuds.

I truly hope you'll try making this Lemon Ricotta Cake. It holds a special place in my family's heart, and I think you'll find just as much joy in baking it as I do.

Best,

Ana

How to prepare Lemon Ricotta Cake

Ingredients

170 g butter, room temperature
300 g sugar
500 g whole milk ricotta cheese
3 large eggs
1 teaspoon vanilla
1 large lemon, zested and juiced
1/2 teaspoon baking powder
1/4 teaspoon salt
180 g all-purpose flour
powdered sugar for dusting top of cake (optional)

Instructions

Prep Pan and Preheat Oven: Grease a 9-inch springform pan with cooking spray. Preheat oven to 180°C
Cream Butter & Sugar: In a large mixing bowl or stand-up mixer, cream the butter and sugar.
Blend in Ricotta: Add ricotta cheese and blend until fluffy.
Add Wet Ingredients: Mix in eggs one by one. Add vanilla, lemon zest, and lemon juice.
Add Dry Ingredients: Stir in baking powder and salt. Lastly, add flour and mix until just combined. Scrape sides of the bowl.
Pour & Bake: Pour batter into prepared pan. Bake for 45-55 mins or until a toothpick comes out clean.
Cool & Serve: Cool in pan for 15 mins before removing. Fully cool on a wire rack. Optionally, dust with powdered sugar before serving.
Dobar tek!

How to Serve and Pair:

Serving Suggestions: Enjoy this cake on its own, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Pairing: For Lemon Ricotta Cake, which is light, fluffy, and has a distinct lemony tang, consider these beverage pairings to complement its delicate flavors:

Prosecco or Champagne: A glass of sparkling Prosecco or Champagne can be a delightful pairing. The bubbles and slight sweetness of these sparkling wines can complement the lightness and citrusy flavor of the cake.
Limoncello: If you enjoy a stronger lemon flavor, Limoncello, an Italian lemon liqueur, can be a great choice. Its sweet and zesty profile can enhance the lemon flavor in the cake.
Earl Grey Tea: The bergamot in Earl Grey tea pairs beautifully with the lemon zest in the cake, offering a warm and comforting complement.
Coffee: A classic cup of coffee can balance the sweetness of the cake, especially if you prefer a less sweet pairing.
Milk: For a simple and comforting option, a glass of milk can be a great accompaniment, especially if serving the cake as a dessert after a meal.
Lemon-flavored Herbal Tea: A lemon-flavored herbal tea, like lemon balm or lemon verbena, can echo the citrus notes in the cake while providing a light, refreshing finish.

Dietary Information:

Vegetarian-friendly.
Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Make-Ahead Tips:

This cake can be baked a day in advance. Just store it in an airtight container to keep it moist.

Cleaning Tips:

To clean the springform pan, soak it in warm soapy water to loosen any stuck crumbs, making the cleaning process easier.

Frequently Asked Questions for Lemon Ricotta Cake

Can I use low-fat ricotta instead of whole milk ricotta?

While you can use low-fat ricotta, whole milk ricotta is recommended for a richer, creamier texture.

Can I substitute lemon extract for lemon zest and juice?

It's possible, but fresh lemon zest and juice provide a more natural and vibrant lemon flavor.

How do I store the Lemon Ricotta Cake?

Store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the blend's ratios, as some might require additional binding agents.

What can I use instead of a springform pan?

A regular 9-inch cake pan can work, but it might be more challenging to remove the cake cleanly. Greasing the pan well and using a parchment paper liner can help.

Can I make this cake ahead of time?

Absolutely! This cake stays moist for several days, making it a great option for preparing in advance.

Can I add any toppings or fillings?

While delicious on its own, you can certainly top the cake with whipped cream, fresh berries, or even a lemon glaze for extra flavor.