Description
Sunshine-infused Italian ricotta cake brings Mediterranean warmth to dessert tables. Delicate lemon notes and creamy cheese create a perfect balance that transports you straight to coastal Italy’s sweet charm.
Ingredients
Scale
Main Ingredients:
- 15 ounces (425 grams) whole milk ricotta cheese
- 1 ½ cups (300 grams) sugar
- 3 large eggs
- 1 ½ cups (180 grams) flour
- ¾ cup (170 grams) butter, softened (1 ½ sticks)
Flavoring Ingredients:
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
Leavening and Seasoning Ingredients:
- ½ teaspoon baking soda
- ½ teaspoon salt
Finishing Ingredient:
- Powdered sugar for dusting on top of the cake
Instructions
- Warm the oven to 350°F (175°C) and prepare a 9-inch (23-centimeter) springform pan by lightly coating the interior with unsalted butter and dusting with powdered sugar to prevent sticking.
- In a spacious mixing bowl, thoroughly cream together 340 grams (¾ cup) of softened unsalted butter and 300 grams (1½ cups) of granulated sugar until the mixture becomes smooth and pale.
- Incorporate 425 grams (15 ounces) of whole milk ricotta cheese into the butter-sugar mixture, blending until the texture becomes exceptionally light and airy, which typically requires 4 to 5 minutes of consistent mixing.
- Introduce eggs one at a time, ensuring each is fully integrated before adding the next. Gently fold in 1 teaspoon of pure vanilla extract, freshly grated lemon zest, and the juice extracted from one large lemon, stirring until uniformly combined.
- Gradually sift in ½ teaspoon of baking soda and ½ teaspoon of fine sea salt. Carefully fold in 180 grams (1½ cups) of all-purpose flour, mixing delicately until just incorporated while scraping down the bowl’s sides to ensure complete integration.
- Transfer the silky batter into the prepared springform pan, spreading it evenly with a flexible spatula. Place in the preheated oven and bake for 45 to 55 minutes, monitoring until the cake achieves a golden surface and a inserted toothpick emerges completely clean.
- Remove from the oven and allow the cake to rest within the pan for 15 minutes, enabling it to set and cool slightly. Carefully release the springform’s collar and base, then transfer to a wire cooling rack.
- Once the cake reaches room temperature, delicately dust the surface with an elegant layer of powdered sugar. Slice and serve, presenting a delightfully moist and fragrant dessert.
Notes
- Grab super ripe, zesty lemons from local markets for maximum flavor punch.
- Warm eggs and butter ahead of time to blend smoothly into creamy batter.
- Gently fold flour mixture using soft strokes to keep cake tender and light.
- Choose springform pan with removable bottom for seamless cake presentation.
- Trace parchment circle precisely to prevent stubborn cake sticking.
- Test cake’s readiness around 37-minute mark using toothpick method.
- Patience matters when cooling – wait at least 2 hours before slicing.
- Dust delicate powdered sugar layer just moments before serving guests.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 314
- Sugar: 24 g
- Sodium: 138 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg