I’m not a dessert girl. I haven’t ordered a dessert at a restaurant in ages !

That hasn’t always been the case, though. When I was a child, desserts were all I wanted to bake. I made crepes, waffles, cakes, cupcakes, and I even remember a frangipane galette I was quite proud of.

I couldn’t and still can’t resist a moist cake. I remember my mother’s yoghurt cake fondly ; thanks to the yoghurt and a beautiful half yoghurt cup of oil, it was always a dream in terms of texture.

This ricotta cake kind of relies on the same assets : dairy products, and a beautiful amount of butter !

You’ll love to bring this simple but beautiful, sugar-dust cake to a friends’ house, or simply to leave it on your countertop for a few days to be enjoyed as an afternoon snack, with a good cup of tea ! You’ll feel all English and dignified.

Italian Ricotta & Lemon Cake – Recipe

Ingredients – Advice & key points

• It is important to beat the ricotta for a few minutes, ideally using a hand mixer with the whip part attached.  This will incorporate some air to the cheese, making the texture much fluffier. Try to spend a good 4 to 5 minutes on this step !
• I used goat ricotta, which I recommend here, as it brings a flavour twist compared to cow ricotta. You can of course use cow ricotta instead !
• I used a vanilla pod which is an option to favour when you can, as the taste will be both stronger and more delicate. Since it’s a bit expensive though, and considering that the main star here is lemon, don’t worry if using vanilla extract or vanilla sugar ; it will work just fine.

Cooking & Serving your Italian Ricotta & Lemon Cake

• Bake at 180°C for around 50 mn. A small knife or a toothpick should come out clean from the cake.
• You can serve it with sour or whipped cream and a few berries if you wish.
• You can keep it on the countertop for 3 days, or in the fridge a few more days (remove it from the fridge at least 30mn before eating !)

Print Recipe

Italian Ricotta & Lemon Cake

Author: Multicarbs Cooking Method: Baking Cuisine: European cuisine, Italian cuisine Courses: Dessert Recipe Keys: Sans maïs Sans soja V Vegetarian

Difficulty: Beginner Prep Time 20 min Cook Time 50 min Total Time 1 hr 10 mins

Servings: 8

Best Season: Suitable throughout the year

Description

A moist Italian cake that feels light, fresh and zingy with its bold lemon flavour.

Ingredients

Servings

• 190 grams flour
• 180 grams sugar
• 180 grams butter
• 425 grams ricotta
• 3 large eggs
• 1 vanilla pod (half if you want the focus to be on lemon)
• 1 large lemon (zested and juiced)
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon salt
• powdered sugar (for dusting on top of the cake)

Instructions

1. Prep your batter

   Take you butter out of your fridge an hour early.

   To a large mixing bowl, add your butter and sugar. Mix them well with a spatula or a spoon until combined.

   Add the ricotta cheese and whisk together, ideally using a hand mixer, with the whisk part attached. Keep whisking for 4 to 5 minutes.

   Add your eggs, one at a time.

   Add your vanilla, your lemon zest, and your lemon juice. Stir together. 

   Add your baking soda and salt. Mix. 

   Add your flour and quickly mix one last time. 

2. Let's bake

   In a 9-inch oven-safe dish, place some buttered parchment paper. 

   Pour your batter in it. Bake for around 50 minutes, or until a knife or toothpick inserted into the cake comes out clean. 

   Let it cool for around 20 minutes before removing the cake for its pan and placing it on a serving plate. 

   Let it cool further (around 40 minutes) and dust with powdered sugar. 

   Serve with whipped cream or sour cream and berries if so desired. 

   Et voilà !! You're done ! 

Keywords: home made, ricotta lemon cake, butter, ricotta cake, lemon cake, italian cake, cake, afternoon tea, dessert, comforting