Enjoy the delicate and refreshing flavors of this Lemon and Ricotta Cake, an extra moist and creamy dessert that’s both easy to make and incredibly satisfying. The combination of ricotta cheese and lemon provides a perfect balance of creamy texture and zesty freshness. This cake is perfect for any occasion, bringing a touch of elegance to your dessert table.
Why You’ll Love This: This cake is not only incredibly moist and creamy, but it also bursts with fresh lemon flavor. The ricotta adds a luxurious texture, making each bite melt in your mouth. It’s a simple yet sophisticated dessert that can be made quickly, making it perfect for both novice and experienced bakers. Topped with powdered sugar, or served with whipped cream and raspberry sauce, this cake is sure to steal hearts.
Perfect Occasion: Ideal for brunches, afternoon tea, or as a dessert for family dinners and gatherings. This Lemon and Ricotta Cake is perfect for spring and summer occasions, offering a refreshing and light end to any meal. It’s also a wonderful treat for special celebrations like birthdays or holidays.
Decoration Tips: Dust the cooled cake with powdered sugar for a classic finish. Serve with a dollop of whipped cream and a drizzle of raspberry sauce for a more indulgent treat. Garnish with fresh lemon slices or lemon zest for an extra touch of elegance.
Ingredients for a 22/24 cm Round Pan:
- 120g butter, at room temperature
- 120g powdered sugar
- Zest of 1 or 2 lemons
- 60ml lemon juice
- 250g ricotta cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 200g all-purpose flour
- 6g baking powder
- ½ teaspoon baking soda
- A pinch of salt
Preparation Steps:
- Prepare the Batter:
- Preheat your oven to 180°C (350°F). Grease and flour a 22/24 cm round baking pan.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the lemon zest and vanilla extract, mixing well.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the lemon juice and ricotta cheese, mixing until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined and no dry flour is visible.
- Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Serve:
- Once the cake is completely cooled, dust with powdered sugar.
- Optionally, serve with whipped cream and raspberry sauce for added indulgence.
Enjoy this Extra Moist Lemon and Ricotta Cake, a refreshing and creamy treat that’s perfect for any occasion!
