Lemon Ricotta Cake

This cake is light, fluffy, and full of lemony flavor. The perfect dessert, if you ask me! This recipe is simply a modified version of my Italian lemon ricotta cookies, because I wanted to try out my new springform pan. The ricotta makes the cake not too sweet, but gives it a light, airy texture.



The flavor is similar to a regular lemon pound cake, only it isn't as sweet and is slightly more dense. The ricotta keeps the cake moist for a few days, when kept in a covered cake stand.


If you don't have a springform pan, you can use a regular 9" round cake pan or even 2 smaller pans - just divide the batter between the 2 pans and cut the cook time in half. This would also do great in a bundt pan!




One little tip to keep this cake light and airy is the beat the ricotta with the butter and sugar before adding in the other ingredients. The ricotta can make a cake dense if air isn't whipped into it, so whip the ricotta, butter, and sugar for 4-5 minutes or until the mixture looks light and fluffy. (This is where using a stand mixer as opposed to a hand mixer is key!)


Soft and Airy Lemon Ricotta Cake



Ingredients

1 1/2 sticks of unsalted butter, softened

1 1/2 cup granulated sugar

15 oz whole milk ricotta

3 large eggs

1 tsp vanilla paste

1 lemon, zested & juiced

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup AP flour

powdered sugar for dusting


Instructions

  1. Preheat the oven to 350°. Grease a 9" springform pan with butter and powdered sugar. Coat the pan in butter and use 1 Tbsp of powdered sugar, moving the pan around so the sugar coats the pan. Set aside.

  2. Cream the butter and sugar until creamy. Add the ricotta and whip for 4-5 minutes until the mixture is light and fluffy

  3. Mix in eggs, vanilla, lemon zest, and lemon juice.

  4. Add salt and baking soda. When well combined, add in flour and mix until the batter is smooth.

  5. Pour into the prepped pan and even smooth out batter.

  6. Bake for 45 minutes, or until a toothpick comes out clean from the center.

  7. Let cool for 15 minutes on a cooling rack before removing the collar. Let cool another 5 minutes before removing the base. Transfer to a cake stand and dust with powdered sugar.


It really is a simple cake and doesn't require any frosting, which makes it even better! Bon Appetít!



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