Divine Lemon Ricotta Cake – A Citrusy Delight!

Indulge in a slice of our irresistible Lemon Ricotta Cake, a citrusy masterpiece that will transport your taste buds to a realm of pure delight. This cake combines the tangy zest of lemons with the creamy richness of ricotta, resulting in a moist and flavorful creation that will leave you craving more. Whether you’re a lemon lover or simply searching for a refreshing dessert, this recipe is guaranteed to brighten your day with its burst of citrus goodness.

Difficulty: Moderate
Prep Time: 20 minutes
Cooking Time: 45 minutes
Serving: 10-12 slices
Yield: 1 9-inch cake
Calories: Approximately 300 calories per serving

Ingredients:

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder (10g)
• 1/2 teaspoon salt (2.5g)
• 1 cup unsalted butter, softened (226g)
• 1 1/2 cups granulated sugar (300g)
• 4 large eggs
• 1 cup whole milk ricotta cheese (250g)
• 1/2 cup freshly squeezed lemon juice (120ml)
• Zest of 2 lemons
• 1 teaspoon vanilla extract (5ml)

Equipment:

• 9-inch round cake pan
• Mixing bowls
• Electric mixer or stand mixer
• Zester or grater
• Cooling rack

Step-by-Step Guide:

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Add the ricotta cheese, lemon juice, lemon zest, and vanilla extract to the mixture. Mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 2: Bake the Cake

1. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and let it cool in the pan for 10 minutes.
4. Transfer the cake to a cooling rack and allow it to cool completely before frosting or serving.

Step 3: Optional Lemon Glaze (for extra tanginess)

1. If desired, prepare a simple lemon glaze by mixing 1 cup of powdered sugar with 2 tablespoons of freshly squeezed lemon juice.
2. Drizzle the glaze over the cooled cake, allowing it to drip down the sides for an added burst of flavor.

Step 4: Serve and Enjoy!

1. Once the cake has cooled and any optional glaze has set, slice it into wedges.
2. Serve the Lemon Ricotta Cake as-is or with a dollop of whipped cream or a dusting of powdered sugar.
3. Enjoy the tangy and creamy flavors of this delightful cake!

Tips and Tricks:

1. For an extra pop of lemon flavor, add a teaspoon of lemon extract to the batter.
2. Make sure to use freshly squeezed lemon juice for the best taste. Bottled lemon juice may alter the flavor.
3. To enhance the presentation, garnish the cake with additional lemon zest or powdered sugar.
4. If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour.
5. Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutritional Information:

Calories: Approximately 300
Fat: 15g
Carbohydrates: 36g
Protein: 6g
Fiber: 1g

Final Thoughts:

Our Lemon Ricotta Cake is a harmonious blend of zesty lemons and velvety ricotta cheese, resulting in a dessert that is both refreshing and indulgent. The moist texture and tangy flavors make it a perfect treat for any occasion, from casual gatherings to elegant celebrations. So, go ahead and savor a slice of this citrusy delight that is sure to brighten your day and leave you craving another bite!

FAQ:

Q1: Can I use low-fat ricotta cheese in this recipe?
A: While you can use low-fat ricotta cheese, keep in mind that it may affect the texture and richness of the cake. Full-fat ricotta will yield the best results.

**Q2: Can I substitute lemon juice with bottled lemon juice?
A: It’s recommended to use freshly squeezed lemon juice for the best flavor. Bottled lemon juice may have a different taste and can affect the overall quality of the cake.

Q3: Can I freeze the Lemon Ricotta Cake?
A: Yes, you can freeze the cake for up to 1 month. Make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw the cake overnight in the refrigerator before serving.

Q4: Can I add other fruits or flavors to the cake batter?
A: While this recipe highlights the lemon and ricotta flavors, you can experiment by adding small amounts of other fruits such as blueberries or raspberries. Just make sure not to add too much additional moisture.

Q5: Can I use a different pan size for this recipe?
A: Yes, you can use a different pan size, but keep in mind that the baking time may vary. Adjust the baking time accordingly and check for doneness using a toothpick.

Q6: Can I omit the lemon glaze?
A: Absolutely! The lemon glaze is optional and can be skipped if you prefer a less tangy taste. The cake is delicious on its own or can be served with a dusting of powdered sugar.

Q7: Can I make this recipe gluten-free?
A: Yes, you can try using a gluten-free all-purpose flour blend as a substitute for the regular all-purpose flour. However, the texture and taste may differ slightly.

Q8: How long will the cake stay fresh?
A: The cake can be stored in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, store it in the refrigerator for up to a week.

Enjoy baking and savoring this scrumptious Lemon Ricotta Cake!