- Ricotta 500 g
- Eggs 4 • 130 kcal
- Granulated sugar 150 g
- Lemon 1
- All-purpose flour 120 g
- Baking powder for cakes 1 sachet
- for decoration
- Powdered sugar
The lemon ricotta cake is a simple, genuine dessert that will surprise you with its soft and pleasantly moist texture. The presence of the dairy product will give it delicacy and softness, while the addition of lemon – both the juice and the grated zest – will ensure an intense flavor and an irresistible fragrance.
It is fat-free and with very little flour, it is perfect for the whole family breakfast and as a snack for the little ones. It is a sweet cake that will win you over at the first bite, even better if left to rest in the refrigerator and enjoyed the next day. So let’s find out how to make it by following our recipe step by step.
Use a springform pan with a removable bottom: this will make it easier to turn out the cake. Before taking the cake out of the oven, check the cooking by doing the toothpick test. Stick it in the center and, if it comes out clean, it means that it is ready, if not, continue cooking for another 5-10 minutes, monitoring the level of browning.
You can use both cow's milk and sheep's milk ricotta. Just be sure it is very fresh, preferably artisanal and well dried; if necessary, collect it in a colander and let it drain in the refrigerator for a few hours.
Buy organic and chemically untreated lemons; obtain the zest using a grater, being careful not to take the white part of the citrus fruit, with a slightly bitter aftertaste. If you like, you can replace lemon with orange, for a winter version.
For a richer and more delicious dessert, you can use the soft cake as if it were a sponge cake and fill it with custard, berries and possibly even dark chocolate drops. If you wish, you can also decorate the surface with sprigs of whipped cream.
How to store Lemon Ricotta Cake
The soft lemon ricotta cake can be stored in the refrigerator for about 2-3 days, inside a special airtight container.
How to make Lemon Ricotta Cake
Collect the ricotta in a bowl, pour the sugar (1) and start working everything, using the electric whisk.
Incorporate the eggs, adding one at a time (2), and mix carefully.
Squeeze the lemon juice and grate the zest, then add them to the ricotta cream (3).
Stir in the flour, sifted with baking powder (4), and mix again until the mixture is smooth and homogeneous.
Grease and flour a springform pan about 18 cm in diameter. Pour the mixture, level well (5) and bake at 340° F, in a static oven, for about 45 minutes.
After the cooking time, take the cake out of the oven and let it cool. Remove from the springform pan, sprinkle with powdered sugar and serve (6).