I’m always trying to discover new recipes that I can keep on hand for simple fun, no matter if it simply means entertaining myself!
An assortment of delicious recipes that are new simple, and quick and permit you to enjoy time with your guests or family members rather than be stuck in the kitchen are great to keep.
I have several chocolate recipes, but every once sometimes, I need something refreshing and light.
In my search for recipes, I came across this wonderful Italian lemon ricotta cake and made my cheesecake style. This simple recipe is ideal for summer’s warm days (or, in truth, at any time of the season) and any other celebration.
The cake isn’t dripping in caramel or chocolate. It’s not even adorned with sprinkles. However, the flavor is pure and delicious.
Slices of the lemon-ricotta cheesecake would be delicious on their own. However, I prefer to sprinkle it with powdered sugar. And when I need a refreshing slice I sprinkle it with a glaze of sugar and lemon.
This cake can be prepared in advance (and I enjoy it when it has been sitting in the refrigerator). All you need to do is decorate it up quickly before serving.
Whatever way you choose, the soft cheesecake made with ricotta and lemony lightness is the ultimate Italian kind of cake.
Let’s get started!
What is an Italian Lemon Ricotta Cake?
The lemon ricotta cake is similar to the traditional lemon cake. However, it is not overly sweet and is a more dense texture. It is a classic Italian dessert that can be served with a fruit piece for breakfast as a unique sweet treat.
How Do I Get an intense lemon flavor?
To maximize the lemon flavor from your cake, cut your lemon directly into the mixing bowl. So that each drop of lemon juice will be incorporated into the cake, not on the kitchen’s surface.
What Lemons Should You Use?
There’s something magical about lemons. The bright color, the lovely scent, and the refreshing taste have always been appealing to me.
Lemons can be used in a variety of ways in the kitchen and are great for both savory and sweet recipes. What would you think of a fish dish without lemons or a cheesecake with no lemons? The bright yellow fruit has captured my heart, and I cook with frequently at home.
In terms of lemon varieties, There are three popular varieties: Meyer, Lisbon, and Eureka. You can pick which one you like, based on their subtle flavor variations:
Meyer lemons are an amalgamation of mandarin oranges and lemons. They are tiny with a hint of sweetness and a bit unique.
Although they’re not overly sweet, however, they have considerably smaller amounts of a tangy flavor than normal lemons. Another great thing concerning Meyer lemons is the fact they’re seedless meaning you won’t be collecting seeds that are a nuisance from the juice.
If you visit the supermarket to buy lemons, there’s a likely chance you’ll see Eureka lemons, also known as citrus or lemon.
The lemons of Eureka are larger, tarter, and brighter in color than Meyer lemons. The juice and zest of Eureka lemons are a great addition to fish and chicken as well as berries and, of course, cheesecake!
It is a Lisbon lemon that has a tad bitter-flavored lemon with a slightly bitter flavor. Similar to other varieties, it can be utilized in sweet and savory food items. It is similar to the Lisbon lemon in taste and acidity like the Eureka lemon.
If you’re considering a Lisbon lemon, it is important to be aware that it has a softer skin than the Eureka lemon and is smoother.
In contrast to Eureka, Lisbon lemons are without seeds. Lisbon lemons are also excellent since they’re packed with more juice than the Eureka lemon.
Making a Fluffy Ricotta Cake
The secret to making the ricotta cake light instead of thick is to beat the ricotta mixture with sugar and butter. If you just beat the ricotta,, you’ll get an extremely dense cake. Be sure to start with butter as well as ricotta that is at ambient temperature.
However, this doesn’t need to be a problem and certainly won’t affect the taste of the cake. However, cakes that are more fluffy always look better.
To create an ideal texture I typically beat ricotta for several minutes. To achieve this, I suggest using the stand mixer. There’s no need to be seated over it; however, if you don’t own one, a basic portable mixer is also a good choice.
Ricotta cake is known for being a bit dense, much like an ounce cake, however, the simple act of whipping it into the air will make an impact on how your cake will turn out.
The most important thing here is patience.
How to Make an Italian Lemon Ricotta cake
Preheat the oven to 350 F.
Mixing bowl, beat sugar and butter together until they are fluffy.
Mix in ricotta, then beat for several minutes until it becomes mixture is soft.
Add eggs one at one time, beating between each one.
Add lemon juice, lemon zest, and vanilla.
Mix in baking powder and flour.
Mix until you have an even batter.
The batter should be poured into the springform cake pan covered with parchment.
The cake should be baked for approximately 45 minutes.
The cake should be cooled on the wire rack prior to taking it out of the form of spring. The cake should be sprayed with sugar, powdered, then serve, and then enjoyed.
Italian Lemon Ricotta Cake
yield: 1 CAKE 9 SLICES Time to prepare: 15 minutes Cook time: 45 Minutes Total time: 1 HOUR
This easy Italian Ricotta cheesecake bursting with lemony goodness is the lightest and fluffy dessert.
- 1 cup butter at room temperature
- 1 1/2 cups sugar
- 15oz. whole milk ricotta cheese
- 3 eggs, room temperature
- 1 lemon, squeezed and zested
- 1 tsp vanilla extract
- 1/2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- Powdered sugar to dust
- Bake at 350 F.
- In a mixing bowl, beat sugar and butter until it becomes fluffy.
- Mix in the ricotta. Beat for about 5 minutes or until the mixture is soft.
- Add eggs one at a time, beating them every time you add eggs.
- Add lemon juice, lemon zest, and vanilla.
- Mix in cake flour and baking soda. Mix until you’ve got an even batter.
- The batter should be poured into the springform cake pan covered with parchment.
- The cake should be baked for approximately 45 minutes.
- Let the cake cool on wire racks prior to taking it off of its springform. The cake should be sprayed with sugar, powdered, and served and then enjoyed.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!