Another stellar recipe from Italian food forever, this Lemon Ricotta Cake lands right in my zone of dessert adoration! Not too sweet, and fairly dense from the addition of ricotta cheese, it’s another recipe one to add to my love-of-lemon desserts hit list.
This recipe has been on my radar for some time, and having recently made ricotta cheese for the first time (hey, I’m a cheese maker!) it was the perfect op.
Easily made with a hand mixer, you could also use a stand mixer for hands free, although you will need two bowls.
The recipe says to use a 7-inch or 8-inch spring-form pan, but used a 9-inch as it was what I had. It made the cake a little thinner, and a little bigger. Both of those things… a-ok with me!
A very dense batter, it’s lightened by folding in whipped egg whites. For easy removal of the entire cake, cut out a piece of parchment paper to fit the bottom. Also prepare with butter and flour, especially for the sides.
Dense like a torte and not at all sweet, this is the type of cake most favoured by Italians. The use of lemon and ricotta cheese makes it very Italian… and very delizioso~
Serve with fresh seasonal berries, softly whipped cream, yogurt or ice cream – some lemon gelato would be awesome here! It’s the type of cake you can, and will want to, eat at any time of day. Change what you serve with it, including different types of fruit. Have fun with it, and most of all, enjoy. Buon appetito~
Luscious Lemon Ricotta Cake
- 3/4 cup softened butter
- 3/4 cup granulated sugar
- 3 large lemons finely zested
- 1 teaspoon lemon extract
- 3 large eggs separated
- 1 cup full fat ricotta cheese
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- Dash of Salt
Preheat oven to 325°F.
Lightly grease and flour a 7 or 8 inch spring-form pan. (For easy removal of the whole cake, also line the bottom with parchment paper.)
Beat the butter and sugar with a hand mixer until light and fluffy, 4 - 5 minutes. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
In a separate small bowl, mix together the flour, baking powder and salt,then beat into the butter mixture just until combined.
Wash your beaters well, and then beat the egg whites in a separate medium sized bowl until stiff peaks form.
Fold a big spoon of the egg whites into the batter, then gently fold in the rest.
Spoon the batter into your prepared pan, and bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
Allow to cool to room temperature before serving.
*This cake is very moist and will keep for several days, tightly wrapped.