Indulge in the sublime flavors of our Lemon and Ricotta Cake, a dessert that promises to enchant with its creamy texture and vibrant lemon zest. This cake is not just a treat; it’s a celebration of simplicity and flavor. Crafted with rich ricotta and infused with fresh lemon juice and zest, this cake offers a moist and fluffy texture that’s perfectly balanced with a tangy kick. Whether dusted with powdered sugar or served with a dollop of cream and raspberry sauce, as preferred, this cake is sure to captivate and delight.
Why You’ll Love This: Every slice of this Lemon and Ricotta Cake is a bite of heaven. The cake’s rich, creamy consistency, combined with the refreshing zest of lemon, makes it a standout dessert. It’s incredibly easy to make, yet the result is a sophisticated, moist cake that’s perfect for any occasion. This cake is a true heart-stealer, making it a must-try for any home baker looking to impress.
Perfect Occasion: This Lemon and Ricotta Cake is perfect for celebrations, afternoon teas, or as a luxurious treat after a family meal. It’s especially fitting for spring and summer gatherings, but its comforting ingredients make it a delightful choice year-round. Present this cake at your next get-together, and it’s sure to become a new favorite.
Decoration Tips: For a beautiful presentation, dust the cake with powdered sugar just before serving. If you’re feeling decadent, accompany it with freshly whipped cream and a homemade raspberry sauce for a pop of color and flavor. Garnish with lemon slices or fresh raspberries to enhance the visual appeal and add a touch of elegance.
Recipe:
Ingredients:
- 120g butter, room temperature
- 120g powdered sugar
- Zest of 1-2 lemons
- 60ml lemon juice
- 250g ricotta
- 3 eggs
- 1 tsp vanilla extract
- 200g all-purpose flour
- 6g baking powder
- 1/2 tsp baking soda
- A pinch of salt
Instructions:
- Prepare the Cake Batter:
- In a mixing bowl, cream together butter and powdered sugar until smooth. Add lemon zest and vanilla extract, and mix well.
- Incorporate eggs one at a time, whisking thoroughly after each addition. Blend in the lemon juice and ricotta until the mixture is homogeneous.
- Sift together flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mix using a spatula, ensuring not to overmix.
- Bake the Cake:
- Grease and flour a 22/24 cm round cake pan. Pour the batter into the prepared pan.
- Bake in a preheated oven at 180°C (356°F) for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on a wire rack.
- Serve:
- Once completely cooled, dust with powdered sugar, and serve with your choice of whipped cream, raspberry sauce, or both.
Enjoy this delectable Lemon and Ricotta Cake, a creamy, citrus-infused masterpiece that promises to elevate your dessert experience and steal the hearts of all who taste it!
