Moist Lemon Ricotta Cake with Fresh Lemon
This moist lemon ricotta cake is made from scratch with fresh lemon. The ricotta cheese makes this cake extra fluffy, making it one of the best Italian desserts.
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 ½ sticks unsalted butter softened
- 1 ⅓ cups granulated sugar
- 3 large eggs
- 2 Tablespoons fresh lemon juice approximately 1 lemon
- 1 teaspoon fresh lemon zest approximately 1 lemon
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- powdered sugar for garnish
- lemon wheels for garnish
Instructions
- Preheat the oven to 350˚ and grease a 9" springform pan with butter or baking spray.
- Using cheesecloth wrapped around the ricotta, squeeze out as much excess moisture as possible.
- In a large mixing bowl, add softened butter and sugar and cream together using a hand mixer or stand mixer on medium speed for about 1 minute until combined and fluffy.
- Add strained ricotta cheese and mix for an additional 2-3 minutes until light and fluffy.
- With the mixer running, add the eggs one at a time, mixing until each egg is combined. Add lemon juice and lemon zest and mix until combined.
- Sift the flour, baking powder and salt directly into the batter and then mix on low until the dry ingredients are just combined.
- Pour the batter into the prepared cake pan and smooth out the top, using a spatula or knife. Bake the cake in the preheated oven for 45-55 minutes until a toothpick comes out clean when inserted into the middle.
- Let the cake cool for 15 minutes and then remove the outside collar from the springform pan. Allow the cake to finish cooling before serving, dusted with powdered sugar and garnished with fresh lemon slices.
Notes
- Squeeze the excess moisture out of the ricotta to help make the best consistency for the cake.
- Make sure to scrape down the sides of the bowl when mixing the batter so everything is well combined.
- Sift the dry ingredients into the wet ingredients to ensure there are no lumps.
- Don't over mix the batter to prevent an overly dense cake.
- Cook the cake just until a toothpick comes out clean so it doesn't dry out.
- Make sure to cool the cake for 15 minutes before trying to remove the collar from the springform pan so the cake doesn't fall apart.
Substitutions and Variations
- Ricotta - Use whole milk ricotta cheese for the best flavor and texture.
- Lemon - Fresh lemon juice and zest will provide the best flavor, however, store bought lemon juice can also be used and lemon zest can be omitted. The lemon flavor will not be as potent.
- Orange - Substitute orange juice and zest for the lemon juice and zest.
- Toppings - Try fresh berries, whipped cream, lemon flavored frosting or candied lemon peel as alternative toppings.
Make Ahead and Storage Instructions
This lemon ricotta cake will keep in an airtight container at room temperature for 2-3 days. It can be stored in the refrigerator to preserve the freshness longer, however, it will have a more dense texture. Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 2 months, if desired. Frozen cake can be thawed at room temperature before serving.Nutrition
Serving: 1sliceCalories: 324kcalCarbohydrates: 36gProtein: 7gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 182mgPotassium: 78mgFiber: 1gSugar: 22gVitamin A: 578IUVitamin C: 1mgCalcium: 106mgIron: 1mg
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