Lemon Ricotta Cake: Epic Recipe

Indulge in the heavenly flavors of a Lemon Ricotta Cake, a delectable dessert that perfectly balances the zing of citrus with the creamy richness of ricotta cheese. This delightful cake is a showstopper at any gathering, and its refreshing taste will leave your taste buds craving for more. In this article, we will guide you through the process of creating this mouthwatering treat, providing detailed directions, nutritional information, and useful tips to make your baking experience a success.

Lemon Ricotta Cake - How Lemonly Sweet is it?

Lemon Ricotta Cake is a luscious dessert made with the combination of tangy lemon zest and juice, velvety ricotta cheese, and a moist cake base.¹https://thisitaliankitchen.com/italian-lemon-ricotta-cake/#recipe The lemon imparts a vibrant flavor and a citrusy aroma, while the ricotta adds a creamy texture and enhances the richness of the cake. This dessert is beloved for its light and fluffy consistency, making it an ideal choice for both casual gatherings and special occasions.

Nutritional Information per Serving:

• Calories: 338kcal 
• Carbohydrates: 39g 
• Protein: 7g 
• Fat: 18g 
• Saturated Fat: 11g 
• Polyunsaturated Fat: 1g 
• Monounsaturated Fat: 5g 
• Trans Fat: 0.5g 
• Cholesterol: 95mg 
• Sodium: 192mg 
• Potassium: 88mg 
• Fiber: 1g 
• Sugar: 25g 
• Vitamin A: 582IU 
• Vitamin C: 5mg 
• Calcium: 89mg
•  Iron: 1mg

The Recipe for making Lemon Ricotta Cake

• Prep Time: 20minutes
• Cook Time: 50minutes
• Total Time: 1hr, 10minutes
• Servings: 12
• Cuisine:  Italian, Italian – American
• Course: Dessert

Equipments and Kitchen Utensils Used: 

• Mixing bowl
• Whisk or electric mixer
• Spatula
• Cake pan
• Parchment paper
• Zester or grater
• Citrus juicer (optional)
• Cooling rack

Ingredients:

• ¾ cup unsalted butter softened (1 ½ sticks)
• 1 ½ cups granulated sugar
• 15 oz whole milk ricotta cheese
• 3 large eggs
• 1 tsp vanilla extract
• 2-3 tbsp fresh lemon juice juice from one large lemon
• lemon zest zest from one large lemon
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups all-purpose flour

An Epic Recipe for a Delightful Citrus Dessert (Lemon Ricotta Cake)

1. Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar. Set aside until needed.
2. Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.
4. Scape the sides and bottom of the bowl as needed.
5. Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).
6. Scape the sides and bottom of the bowl as needed.
7. Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom of the bowl after each addition.
8. Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.
9. With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.
10. Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.
11. Pour the batter into the prepared springform pan.
12. Place the cake on the middle rack of the preheated oven and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
13. Let the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan. Continue to let the cake cool on the rack until completely cooled.
14. Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.

Recipe Notes

• For added flavor, you can drizzle a lemon glaze over the cooled cake by mixing powdered sugar with fresh lemon juice until smooth and pouring it over the cake²https://www.askchefdennis.com/lemon-ricotta-cake/#recipe.
• This cake is best enjoyed within 3 days of baking and can be stored in an airtight container at room temperature.

Zesty Perfection: The Ultimate Lemon Ricotta Cake Recipe

Indulge in the delightful flavors of Lemon Ricotta Cake, a tantalizing treat that combines the bright citrus taste of lemons with the creamy goodness of ricotta cheese. This moist and tender cake is perfect for any occasion, from afternoon tea parties to celebratory gatherings³https://www.taste.com.au/recipes/lemon-ricotta-dessert-cake-recipe/3031yp4z. Give this recipe a try and let the refreshing flavors transport you to a blissful culinary experience. Enjoy every bite of this zesty, melt-in-your-mouth dessert!

Odudu Abasi

I Am odudu abasi a top-notch and experienced freelance writer, virtual assistant, graphics designer and a computer techie who is adept in content writing, copywriting, article writing, academic writing, journal writing, blog posts, seminar presentations, SEO contents, proofreading, plagiarism/AI checking, editing webpage contents/write-ups and WordPress management.

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Additional resources and citations

• 1
  https://thisitaliankitchen.com/italian-lemon-ricotta-cake/#recipe
• 2
  https://www.askchefdennis.com/lemon-ricotta-cake/#recipe
• 3
  https://www.taste.com.au/recipes/lemon-ricotta-dessert-cake-recipe/3031yp4z

Lemon Ricotta Cake | Learn an Epic Recipe for a Delightful Citrus Dessert for All Occasions (with Pics, Videos & FAQs)

Indulge in the heavenly flavors of a Lemon Ricotta Cake, a delectable dessert that perfectly balances the zing of citrus with the creamy richness of ricotta cheese. This delightful cake is a showstopper at any gathering, and its refreshing taste will leave your taste buds craving for more.

Type: Dessert

Cuisine: Italian - American

Keywords: Lemon Ricotta Cake

Recipe Yield: 12 servings

Calories: 338kcal

Preparation Time: 20M

Cooking Time: 50M

Total Time: 1H10M

Recipe Ingredients:

• ¾ cup unsalted butter softened (1 ½ sticks)
• 1 ½ cups granulated sugar
• 15 oz whole milk ricotta cheese
• 3 large eggs
• 1 tablespoon vanilla extract
• 2-3 tablespoons fresh lemon juice juice from one large lemon
• lemon zest zest from one large lemon
• ½ tablespoon baking soda
• ½ tablespoon salt
• 1 ½ cups all-purpose flour

Recipe Instructions:

Step 1:

Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar. Set aside until needed.

Step 2:

Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.

Step 3:

In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.

Step 4:

Scape the sides and bottom of the bowl as needed.

Step 5:

Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).

Step 6:

Scape the sides and bottom of the bowl as needed.

Step 7:

Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom of the bowl after each addition.

Step 8:

Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.

Step 9:

With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.

Step 10:

Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.

Step 11:

Pour the batter into the prepared springform pan.

Step 12:

Place the cake on the middle rack of the preheated oven and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Step 13:

Let the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan. Continue to let the cake cool on the rack until completely cooled.

Step 14:

Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.

Editor's Rating:
85

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