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Best Italian Lemon Ricotta Cake Recipe (Easy & Moist)

When it comes to Italian desserts, few can rival the delightful simplicity and flavour of a Lemon Ricotta Cake. This charming cake is known for its moist texture, refreshing citrus flavour, and the unique richness that ricotta cheese brings to each bite. Perfect for any occasion, whether it’s a sunny afternoon tea or a festive gathering, this recipe for a Lemon Ricotta Cake is not only easy to follow but promises a delectable outcome every time.

Why Choose Ricotta?

Ricotta cheese is the secret ingredient that makes this cake exceptionally moist and tender. Unlike traditional cakes that rely solely on butter for richness, ricotta provides a lighter, creamier texture while enhancing the overall flavour. Macerated with fresh lemon juice and zest, this cake embodies the essence of Italian baking—simple, fresh, and unmistakably delicious.

Ingredients

To whip up this scrumptious Lemon Ricotta Cake, you will need the following ingredients:

• 250g ricotta cheese (drained)
• 200g granulated sugar
• 3 large eggs
• 120ml vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• Zest of 2 lemons (preferably unwaxed)
• Juice of 1 lemon
• 200g all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• Icing sugar (for dusting)

Instructions

1. Preheat the Oven

Begin by preheating your oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the bottom with baking parchment for easy removal.

2. Mix Wet Ingredients

In a large mixing bowl, combine the drained ricotta cheese, sugar, and eggs. Use a whisk to blend them together until the mixture is smooth and creamy. Incorporate the vegetable oil, vanilla extract, lemon zest, and lemon juice, mixing until thoroughly combined.

3. Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake.

4. Bake the Cake

Pour the cake batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for approximately 40-50 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden on top and will spring back when lightly pressed.

5. Cool and Serve

Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely. When cool, dust the top with icing sugar for a touch of elegance and serve.

Tips for the Perfect Cake

1. Quality Ricotta: Using high-quality, well-drained ricotta will yield the best flavour and texture. If the ricotta is too wet, the cake may become soggy.

2. Fresh Lemons: Always opt for fresh lemons over bottled juice. The zest adds an extra depth of flavour that’s truly irreplaceable.

3. Room Temperature Ingredients: For a smoother blend, ensure your eggs and ricotta are at room temperature before mixing.

4. Storage: This cake keeps wonderfully in an airtight container at room temperature for up to three days. It can also be chilled in the refrigerator, where it stays moist and flavourful for up to a week.

Conclusion

This Easy & Moist Italian Lemon Ricotta Cake is a delightful way to bring a taste of Italy to your kitchen. Its zesty brightness and tender crumb make it a universal favourite, appealing to both those with a sweet tooth and those who prefer a lighter dessert. So next time you’re looking to impress friends or family (or simply treat yourself), give this recipe a try—it’s sure to be a crowd-pleaser! Enjoy each slice as it transports you to a quaint café in the heart of Italy, all from the comfort of your home. Buon appetito!