Italian Lemon Ricotta Cake

1. Prepare the Cake Batter:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the Ricotta:
Add the ricotta cheese to the butter and sugar mixture, and continue to beat until smooth and well combined.
Incorporate the Eggs:
Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract, lemon zest, and lemon juice until the batter is smooth and fragrant.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can make the cake dense.
2. Bake the Cake:
Transfer to the Pan:
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake:
Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Cool:
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
3. Serve the Cake:
Dust with Powdered Sugar:
Once the cake is completely cool, dust the top with powdered sugar for a classic finish, if desired.
Slice and Serve:
Slice the cake into wedges and serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Tips for Success:
Room Temperature Ingredients: Make sure the butter, ricotta, and eggs are at room temperature to ensure a smooth batter.
Lemon Flavor: For an even more intense lemon flavor, you can add a little more lemon zest or a drop of lemon extract.
Texture: This cake has a moist, dense texture, similar to a cheesecake but lighter. If you prefer a fluffier cake, you can fold in some whipped egg whites before baking.
Conclusion
Italian Lemon Ricotta Cake is a delightful dessert that’s light, tangy, and full of fresh lemon flavor. It’s the perfect cake for spring and summer gatherings or any time you want a dessert that’s not too heavy but still satisfying. The combination of ricotta and lemon creates a moist, tender cake that’s sure to become a favorite. Enjoy a slice with a cup of coffee or tea, and savor the simple elegance of this classic Italian treat!