Recipes › Dessert › Italian Lemon Ricotta Cake Recipe

Italian Lemon Ricotta Cake Recipe

Recipe by Pedro M. A. Neves

This Italian lemon ricotta cake is a light, moist dessert with delicate citrus notes and a tender crumb from fresh ricotta cheese. The combination of lemon zest and juice creates bright flavor throughout, while a simple glaze adds subtle sweetness. This traditional treat is popular across southern Italy, particularly in regions where lemon groves flourish.

Ingredients

• 250g fresh whole milk ricotta cheese
• 200g all-purpose flour (1¾ cups)
• 150g granulated sugar (¾ cup)
• 3 large eggs
• zest of 2 lemons (about 2 tablespoons)
• 60ml fresh lemon juice (¼ cup)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 60ml whole milk (¼ cup)
• 50g unsalted butter, melted (3½ tablespoons)
• 1 teaspoon vanilla extract
• 100g powdered sugar (¾ cup) for glaze
• 15ml lemon juice (1 tablespoon) for glaze

Instructions

1. Preheat oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan with butter and line the bottom with parchment paper.

2. In a large bowl, combine ricotta, granulated sugar, eggs, and lemon zest. Whisk vigorously for 2-3 minutes until the mixture is smooth and pale.

3. In a separate bowl, whisk together flour, baking powder, and salt.

4. Gently fold the flour mixture into the ricotta mixture using a rubber spatula, stirring until just combined. Do not overmix.

5. Stir in lemon juice, milk, melted butter, and vanilla extract until the batter is smooth and fully incorporated.

6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes until a toothpick inserted in the center comes out with a few moist crumbs.

7. Remove cake from oven and cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

8. Whisk powdered sugar and lemon juice together until smooth to create a thin glaze.

9. Drizzle the glaze over the cooled cake, allowing it to drip naturally down the sides.

Substitutions

• Sheep's milk ricotta for cow's milk ricotta for a tangier flavor
• Almond flour mixed with all-purpose flour in a 1:4 ratio for a gluten-free version
• Lime zest and juice in equal measure for a tropical variation
• Honey instead of granulated sugar for a more natural sweetness

Tips

• Use fresh ricotta within 1-2 days of purchase for the best texture and moisture in the finished cake
• Do not skip the cooling step in the pan; it helps the cake set properly and prevents crumbling when turned out
• For extra lemon flavor, add ½ teaspoon lemon extract to the batter along with the vanilla
• Store the finished cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days

This cake represents the essence of southern Italian dessert-making, where ricotta and citrus are fundamental ingredients. The use of ricotta in baking is particularly common in Sicily and Campania, regions famous for both creamy ricotta production and abundant lemon cultivation.

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