This is an ultra-soft, buttery and moist Lemon Ricotta Cake made with fresh lemon and ricotta cheese. For some extra sweetness, I dust my cake with some icing sugar. It’s the season's perfect lemon dessert.
You only need a handful of ingredients, but it’s the fresh lemons and creamy ricotta that changes everything. It creates a dense cake, with an enviable texture – not too wet but not dry.
Before trying out this recipe I read a lot about Italian Ricotta Cake - the traditional ricotta cake is made with either almond flour or semolina flour. But I am making this recipe with all-purpose flour. So my cake isn't a traditional cake but don't worry this is gonna taste so perfect and yummy for you. With a soft, buttery texture and a rich lemon flavour, it’s my new go-to dessert.
TIPS FOR MAKING RICOTTA CAKE
This cake has the tendency to stick to the pan, so make sure you grease the sides of your cake tin well with butter and line the bottom with baking or parchment paper.
Adding fresh lemon juice means the cake batter might look a little curdled, but it’s totally fine.
This cake is moist and dense, so it won’t rise as much as a regular cake. You can tell it’s ready by inserting a skewer into the centre, it should come out clean.
Leave the cake to cool completely in the cake tin as it will be quite fragile when warm
1/2 cup (113 g) soft butter
3/4 cup (150 g) granulated sugar
100 g ricotta cake
2 lemon juice with grated zest
1 tsp vanilla essence
4 large eggs
2 cups (250 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
Preheat the oven to 180 C. Prepare a loaf pan and line with parchment paper; set aside.
In a large bowl using a hand mixer or a wired whisk, combine butter and sugar together. Cream the two for 3-4 min. Now mix ricotta cheese, lemon juice, lemon zest and vanilla essence.
Now mix in eggs one by one. Mixing egg thoroughly every time.
In a separate bowl sieve flour, baking powder, baking soda and salt together. Fold the dry ingredients into wet slowly without knocking out air.
Pour the batter into the pan. Bake at 180C for 40-50 min.