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 !)
A moist Italian cake that feels light, fresh and zingy with its bold lemon flavour.
- 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)
Keywords:
home made, ricotta lemon cake, butter, ricotta cake, lemon cake, italian cake, cake, afternoon tea, dessert, comforting
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.