This lemon ricotta cake is light, fluffy and full of flavour, it is the perfect Italian dessert. Easy and simple recipe to serve with tea or brunch, then this easy Lemon Ricotta Cake is for you. Moist and tender from loads of whole milk ricotta cheese in the batter, this thick cake is best without any extra frosting or fuss.
Trust me, this cake is anything but boring. It may not blow anyone away visually, but the taste and texture of a ricotta cake is incomparable to anything else. This version has hints of lemon while being both fluffy and rich.
Dense yet super moist, this Italian lemon ricotta cake is the type of sweet ending to close out an epic brunch. Just dust with icing sugar and you are set!
Ingredients:
- 120g butter, soft at room temperature
- 120g caster sugar
- 3 tsp lemon zest
- 60ml lemon juice
- 250g full fat ricotta cheese
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 200g plain flour
- 1½ tsp baking powder
- ½ tsp baking soda
Method:
Preheat the oven on 180ºC/160ºC for fan assist oven. Line the bottom of a 9 inch springform pan with baking paper and lightly grease the sides of the pan.
In a large bowl, cream together the butter, sugar and lemon zest on medium to high speed for 3-5 minutes.
Add the ricotta cheese and mix for a couple of minutes. Add the eggs one at a time, mixing slowly until combined. Mix in the lemon juice and vanilla extract.
Sift in the flour, baking powder and baking soda. Slowly mix and stop as soon as combined to avoid overworking the batter.
Transfer into the springform pan. Use a spatula or the back of spoon to spread and smooth out the batter if needed.
Bake for 35-40 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan.
Optional; to finish the cake, dust it with a little bit of icing sugar and zest of lemon.
Enjoy!!!
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