Lemon Ricotta Cake
Lemon Ricotta Cake is a delightful dessert that combines the richness of ricotta cheese with the bright, tangy notes of fresh lemons. This cake boasts a moist, fluffy texture that melts in your mouth with every bite. The ricotta adds a subtle creaminess that enhances the overall crumb, making it not just soft but velvety. The vibrant lemon flavor, derived from both zest and juice, brings a fresh twist that elevates this cake from ordinary to extraordinary. Perfect for any occasion, this lemon ricotta cake can be the centerpiece of a casual family gathering, a festive celebration, or an elegant tea party. Its versatility and inviting aroma make it a beloved choice among dessert lovers.
Ingredients Breakdown
Every ingredient in this lemon ricotta cake plays a crucial role in creating its signature taste and texture. The cake flour, which is finer and softer than all-purpose flour, provides a delicate crumb that sets the foundation for the cake. Baking powder acts as a leavening agent, helping the cake rise to a light and airy height, while the pinch of salt balances the sweetness and enhances the flavors.
Unsalted butter is used to control the amount of salt, giving the cake a rich flavor without being overpowering. The eggs, brought to room temperature, blend more easily into the batter, ensuring a smooth and cohesive mix that is essential for the cake’s structure. Ricotta cheese is the star ingredient; its creamy consistency adds moisture without making the cake dense, resulting in a perfect balance of texture and richness.
Lemon juice and extract provide the dual punch of citrus, infusing the cake with a bright, zesty aroma that cuts through the richness of the ricotta and butter. The zest of two lemons further intensifies the flavor, giving each bite a burst of freshness. For the glaze, powdered sugar creates a smooth, sweet finish that perfectly complements the cake’s tartness. Milk is added to achieve the desired consistency, and the lemon extract or juice ensures that every part of the cake is infused with citrusy goodness.
Step-by-Step Preparation Guide
Creating the perfect lemon ricotta cake starts with careful preparation of the batter. Begin by preheating your oven and preparing your baking pan, ensuring it is well greased and floured to prevent sticking. The flour, baking powder, and salt should be sifted together to aerate and evenly distribute the leavening agent. This dry mixture will be combined later with the wet ingredients.
In a separate bowl, mix the ricotta, lemon juice, extract, and zest. This wet mixture will be incorporated into the cake batter to infuse it with the fresh lemon flavor while maintaining the cake’s moist texture. The butter and sugar are creamed together until light and fluffy, creating an airy base that will expand during baking. Adding the eggs one at a time helps maintain the emulsification, ensuring a consistent texture throughout the cake.
Alternately adding the flour mixture and the ricotta mixture helps to keep the batter smooth and prevents overmixing. Overmixing can lead to a dense cake, so it’s crucial to mix just until the ingredients are incorporated. Pour the batter into your prepared pan, taking care not to overfill. The cake bakes for just over an hour, filling your kitchen with an irresistible lemon scent. Allowing the cake to cool slightly before turning it out prevents it from breaking or crumbling.
The glaze is made by simply whisking together powdered sugar, milk, and lemon flavoring. Adjust the consistency as needed too thick, and the glaze won’t drizzle properly; too thin, and it won’t adhere to the cake.
Recipe Tips & Frequently Asked Questions
- Troubleshooting Common Issues: Overmixing the batter can lead to a dense cake, so mix only until combined. If your cake sinks in the middle, it could be due to underbaking or opening the oven door too early.
- Baking Pan Suggestions: If you don’t have a bundt pan, a tube pan works well. For smaller pans, adjust the baking time and fill only three-quarters full to prevent overflow.
- Storage Recommendations: This cake stays fresh for several days at room temperature when stored in an airtight container. Avoid refrigerating, as this can dry out the cake.
- Can I Use a Different Type of Pan? Yes, you can use loaf pans or even round cake pans. Adjust the baking time accordingly and keep an eye on the doneness.
- How Do I Make the Cake More or Less Lemon-Flavored? Adjust the amount of lemon extract and zest according to your taste. Adding more zest will intensify the lemon flavor without altering the moisture content.
- Can I Make This Cake Ahead of Time? This cake can be made a day in advance. It actually tastes better the next day as the flavors have time to meld. Just glaze it before serving.
Decorating the Cake
The glaze adds not only a touch of sweetness but also a glossy finish that makes the cake look as good as it tastes. For a simple, elegant look, drizzle the glaze using a spoon, letting it cascade naturally over the edges. If you prefer more control, piping the glaze can create neat lines or patterns. For a touch of extra flair, consider garnishing with candied lemon slices, a sprinkle of fresh berries, or a light dusting of powdered sugar. Present the cake on a stylish cake stand or platter to make it a showstopper on your dessert table. When slicing, use a sharp, serrated knife to ensure clean, beautiful slices.
What to Serve with This Recipe
Lemon ricotta cake pairs beautifully with a variety of beverages and sides. A cup of hot coffee or tea complements the cake’s rich, buttery crumb, while a glass of sparkling lemonade or prosecco enhances the bright lemon notes. For a more indulgent pairing, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Light fruit salads, particularly those with berries, are a refreshing side that balances the cake’s sweetness.
This lemon ricotta cake is perfect for brunches, afternoon teas, and even holiday gatherings. Its light and airy texture make it suitable for any time of day, while the bold lemon flavor ensures it stands out among other desserts.
Final Thoughts and Serving Suggestions
Lemon Ricotta Cake is a versatile, crowd-pleasing dessert that’s easy to make but impressive to serve. Its moist, tender crumb and bright citrus flavor make it a hit every time. This cake is not only delicious but also adaptable; feel free to personalize it with different glazes or garnishes to suit your taste and the occasion. Whether enjoyed as an everyday treat or a special celebration dessert, this cake is sure to be a favorite. If you find yourself with leftovers, transform them into a delicious trifle with layers of whipped cream and berries for a delightful twist. Store under a cake dome or in an airtight container to keep it fresh for days of enjoyment.
Lemon Ricotta Cake
Ingredients
Cake:
- 3 cups 342 g cake flour (use bleached flour; not self-rising; Swan’s Down recommended)
- ½ teaspoon baking powder 2g
- ½ teaspoon salt 3g
- 2 ½ sticks unsalted butter softened (282g)
- 3 cups granulated sugar 600g
- 5 large eggs room temperature (to speed up, place eggs in warm water for 5 minutes)
- 10 oz Ricotta Cheese approximately 1 ¼ cups
- ¼ cup freshly squeezed lemon juice from 1-2 lemons depending on size
- 1 tablespoon 12g lemon extract
- Zest of two lemons
Glaze:
- 2 cups powdered sugar
- 3 to 4 tablespoons milk 45-60g or more to adjust the consistency
- 1 teaspoon lemon extract or adjust to taste (substitute lemon juice if preferred)
- Pinch of salt about ¼ teaspoon
Instructions
- Preheat your oven to 325℉ (163℃). Prepare a bundt or tube pan by greasing and dusting it lightly with flour.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Whisk until thoroughly combined and set this dry mixture aside.
- In another bowl, blend the ricotta cheese, lemon juice, lemon extract, and lemon zest. Mix well and set this wet mixture aside as well.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter on medium speed until it’s smooth and creamy. Gradually add in the sugar, beating continuously until the mixture becomes light and fluffy, which should take about 4-5 minutes.
- Add the eggs to the butter-sugar mixture one at a time, ensuring each yolk is fully incorporated before adding the next.
- With the mixer on low speed, gradually alternate adding the dry flour mixture and the wet ricotta mixture to the butter-sugar-egg blend. Start and end with the flour mixture, alternating with the ricotta mixture (adding the flour in three parts and the ricotta in two). Mix only until all the ingredients are just combined; avoid overmixing.
- Pour the prepared batter into your greased bundt pan. This recipe yields about 9.5 cups of batter, so if your pan has a smaller capacity, be careful not to overfill; never fill more than ¾ full to prevent overflow while baking.
- Bake in the preheated oven for 1 hour and 5-10 minutes, or until a toothpick inserted into the center comes out clean. Keep in mind that baking times may vary depending on your oven.
- Allow the cake to cool in the pan for about 10 minutes before gently turning it out onto a wire rack to cool completely.
Glaze
- In a small bowl, whisk together the powdered sugar, milk, lemon extract (or lemon juice), and a pinch of salt. Stir until smooth. If the glaze is too thick, add a little more milk or lemon juice to reach your desired consistency; if too thin, add more powdered sugar.
Decorating the Cake
- Once the cake has completely cooled, drizzle the glaze over the top. Use a spoon, or for more control, pour the glaze into a disposable piping bag (or a ziplock bag with the corner snipped off) and pipe the glaze over the cake.
- Adjust the consistency of the glaze as needed: add more powdered sugar if it’s too runny, or more liquid if it’s too thick.
- This cake can be stored at room temperature; there is no need to refrigerate it. Keep it in an airtight container or under a cake dome to maintain its freshness. Enjoy!