This conventional Italian lemon ricotta cake is gentle and fluffy, made with easy components and with out butter or oil.
This one-bowl lemon ricotta cake recipe is tremendous easy to make with essentially the most primary components.
As an added bonus, this cake is made with out butter or oil!
This gentle and spongy cake has an attractive fragrant word and it’s very mild, making it good for a day snack or after-meal dessert.
Ricotta and citrus fruit are such a traditional combo in Italian desserts, and by no means fail to impress.
Similar to my ricotta cheesecake, this lemon ricotta cake is simple to make and excellent for novice bakers!
Get pleasure from it by itself, or make it additional particular topped or full of Italian pastry cream (crema pasticciera), lemon curd, orange curd, or a easy berry sauce.
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What’s ricotta cheese?
Ricotta cheese is a well-liked Italian contemporary creamy cheese.
Ricotta is so-called as a result of it actually means “re-cooked” in Italian, and it is made with milk and whey.
It is mild, creamy and fluffy, barely candy, and completely scrumptious.
It’s normally obtainable in giant grocery shops, and in Italian delis, the place you could find nice high quality ricotta from the cheese counter.
You possibly can even make do-it-yourself ricotta cheese at house!
In Sicily, we use ricotta for each savoury and candy recipes.
From stuffed pasta or vegetarian lasagna, to the well-known cannoli and cassata.
Substances
This Italian lemon ricotta cake is proof that you do not want many components to make a scrumptious dessert.
In reality, you simply want six components! No want so as to add butter, milk, or oil!
Lemon: You’ll want each the juice and the zest, I go for natural lemons.
Ricotta: use high-quality full-fat contemporary ricotta cheese, you may even make your do-it-yourself ricotta for those who like. Be certain that it’s effectively drained.
Sugar: You should use effective granulated sugar, caster sugar, or effective white uncooked sugar.
Flour: I exploit common all-purpose flour, however you can even use the Italian 00 flour.
Eggs: go for contemporary medium sized eggs, at room temperature.
Baking powder: it’s going to make your cake rise.
Vanilla (non-compulsory): for additional flavour, add a scraped vanilla pod into the batter (or 1 teaspoon of vanilla extract).
SUBSTITUTIONS
Orange: for an orange ricotta cake, substitute the lemon with orange zest and juice.
Ricotta: you may substitute cow’s milk ricotta with sheep’s milk ricotta (a highly regarded various in Sicily).
Flour: for a gluten-free lemon cake, you should use a store-bought gluten-free flour mix. You may want so as to add 2-3 tablespoons of water or milk.
Cornstarch: for a softer texture you may substitute 30g of flour with 30g of cornstarch (in Italy we use Maizena).
Gear
No fancy tools wanted for this simple cake! Listed below are the kitchen instruments I exploit:
9-inch springform cake pan – You should use a 8-inch or 9-inch (20 or 22 cm) cake pan. I normally go for a 9-inch sq. pan.
Hand mixer – You too can use a stand mixer or a easy whisk.
How you can make lemon ricotta cake
This lemon cake with ricotta cheese comes collectively in only one bowl and takes barely 10 minutes of labor.
Scroll down till the top of the submit for the complete printable recipe.
STEP 1. In a bowl whisk collectively the ricotta with half of the sugar till mild and creamy. Switch right into a container.
STEP 2. In the identical bowl, whisk the eggs and remaining sugar till creamy. Then, combine within the lemon juice, zest, and ricotta till clean.
STEP 3. Add the sifted flour and baking powder and blend till simply mixed. Don’t overmix!
STEP 4. Pour the batter right into a cake pan and bake for 35 minutes. Take away from the oven, enable to chill, then take away the cake from the pan and serve.
As soon as your ricotta lemon cake is prepared, sprinkle a little bit confectioner’s sugar on prime, or make a easy lemon glaze and drizzle it everywhere in the cake.
Baking ideas
This cake recipe is easy, however these helpful baking ideas will show you how to get the perfect outcomes:
Drain the ricotta cheese over a fine-mesh sieve lined with a cheesecloth.
Line your cake pan with parchment paper to stop the cake from sticking to the underside and sides of the pan.
That is non-compulsory, however for a lighter texture you may add the eggs in two steps. First add the yolks, then whip the eggs whites till gentle peaks kind and fold them into the batter.
This cake has a spongy however a bit denser texture, so it received’t rise as a lot as a daily cake. To examine that it is prepared, insert a skewer into the centre, it ought to come out clear.
Let the cake cool utterly earlier than eradicating the cake from the pan.
Storage ideas
Freezer: Lower the cake into slices, place them on a tray, and freeze for half-hour. Then, switch the slices into ziplock baggage and freeze for as much as 1 month.
Serve: Retailer the cake in an hermetic container in a cool, dry spot in your kitchen.
Fridge: The cake will keep contemporary within the fridge for 3-4 days.
Extra Italian cake recipes to attempt
If you happen to beloved this ricotta lemon cake, attempt different family-favorite Italian desserts like apple cake, pear cake, espresso cake or the well-known hangover cake!
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Cook dinner ModeStop your display from going darkish
This Italian lemon ricotta cake recipe is gentle and fluffy, made with easy components and with out butter or oil!
Serving: 10
Energy: 252kcal
Substances
1x2x3x
For the glaze:
50 g powdered sugar1 teaspoon lemon juice
MetricUS Customary
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Directions
Preheat oven to 350°F/180°C with the fan choice off. Prepare the baking tray onto the center shelf of the oven. Line with parchment paper a 8-inch or 9-inch cake pan.
In a big bowl whisk collectively the ricotta with half of the sugar till mild and creamy. Switch right into a container.
In the identical bowl, add the eggs and remaining sugar and whisk till you may have a creamy foamy batter. Combine within the lemon juice and zest and whisk till mixed.
Slowly incorporate the ricotta combination into the egg combination. Whisk within the vanilla extract if utilizing.
Lastly, sift the flour and baking powder and slowly incorporate them into the cake batter. Whisk from the underside to the highest, till simply mixed. Don’t overmix!
Pour the batter into the cake pan lined and bake for 35 minutes. Insert a tootpick into the center of the cake to examine its doneness.
Take away the cake from the oven, and switch it on a cooling rack. Enable the cake to chill utterly earlier than eradicating it from the pan.
Sprinkle a little bit confectioner’s sugar on prime and serve. Or make a easy lemon glaze and drizzle it everywhere in the cake.
Notes
Not mandatory, however if you’d like a lighter texture you may add the eggs in two steps. First add the yolks, then whip the eggs whites till gentle peaks kind and fold them into the batter.
This cake has a spongy however a bit denser texture, so it received’t rise as a lot as a daily cake. For a softer texture, substitute 1 tablespoon of flour with 1 tablespoon of cornstarch.
Let the cake cool utterly earlier than eradicating the cake from the pan.
How you can retailer this Italian ricotta cake?
Retailer the cake in an air-tight container or wrapped in plastic wrap. You possibly can maintain it at room temperature throughout the colder months or retailer it within the fridge. It is going to maintain effectively for as much as 3 days.
Can I freeze this cake?
This cake has spongy gentle texture which may change when frozen after which thawed.
If you happen to’d prefer to freeze it, lower it into particular person slices, place them on a tray and freeze for half-hour, then switch them into particular person ziplock baggage.
You possibly can safely retailer the slices within the freezer for as much as 1 month.
Diet
Energy: 252kcal | Carbohydrates: 45g | Protein: 7g | Fats: 5g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 62mg | Sodium: 168mg | Potassium: 75mg | Fiber: 1g | Sugar: 25g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg
The knowledge proven is an estimate supplied by a web-based vitamin calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation.
