Delicious Ricotta Cake Recipe
Indulge in the simple pleasure of baking with this delightful Ricotta Cake recipe. With easy-to-find ingredients and straightforward instructions, you can whip up a decadent treat quickly.
The Charm of Lemon Ricotta Cake
This traditional Italian delicacy offers a delightful blend of flavors and textures. Not as sweet as traditional lemon cake, it boasts a slightly denser texture, making it perfect for enjoying after a hearty Italian meal or as a morning treat with a cup of coffee.
Creating Fluffy Ricotta Cake
Achieving the ideal texture for your Ricotta Cake is key to its success. Here’s how to ensure your cake turns out light and fluffy:
- Start by creaming together softened butter and sugar until well combined.
- Incorporate the ricotta cheese into the mixture, ensuring it becomes light and airy. This step is crucial for achieving a fluffy texture.
- Use room temperature ingredients and beat them together for 4 to 5 minutes to infuse air into the batter.
- Patience is key during this process; use a stand mixer or handheld mixer for optimal results.
Choosing Ricotta Cheese
While full-fat ricotta cheese is preferred for its richness, you can also use part-skim ricotta cheese. The key is to thoroughly beat the ricotta, butter, and sugar together to achieve the desired texture. However, if given the choice, opt for full-fat dairy for the best results in baking.
Ingredients
- ¾ cup softened butter (1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 1 large lemon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
- Preparation: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and powdered sugar, then set it aside.
- Mixing the Batter: In a large mixing bowl or using a stand mixer, cream together the softened butter and sugar until well combined. Add the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Incorporating Ingredients: Mix in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Stir in the baking soda and salt. Gradually add the flour, mixing until just combined. Scrape down the sides of the bowl to ensure thorough mixing.
- Baking: Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Cooling: Allow the cake to cool in the pan for 15 minutes before removing the collar and base of the pan. Transfer the cake to a wire rack to cool completely.
- Finishing Touch: Once cooled, dust the top of the cake with powdered sugar for an optional touch of sweetness.
Tips and Notes
- Make Ahead: This cake is perfect for preparing ahead of time. Store it in an airtight container in the refrigerator for up to a week, or keep it on a domed pedestal at room temperature for three days.
- Variations: Experiment with different citrus flavors by substituting orange or lime zest and juice for the lemon.
- Serve: Enjoy this ricotta cake on its own or with a dollop of whipped cream and fresh berries for a delightful dessert.
Variations and Serving Suggestions
Expand your culinary creativity with these variations and serving ideas:
- Transform this recipe into a layered Lemon Ricotta Cake by dividing the batter between two round cake pans. Bake for half the usual time and test for doneness with a toothpick.
- Elevate your cake with a Limoncello or lemon cream cheese frosting for an extra burst of flavor.
- Serve your Italian Lemon Ricotta Cake dusted with powdered sugar and accompanied by whipped cream and fresh berries for a decadent dessert experience.
Conclusion
With its moist texture and citrusy flavor, this Ricotta Cake is sure to become a favorite among family and friends. Whether enjoyed as a sweet treat with afternoon tea or as a delightful dessert after dinner, this recipe is a simple pleasure worth savoring.
