Italian Lemon Ricotta Cake

4.97 from 144 votes

Rich and flavorful, this Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon. A simple Italian cake.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 396kcal

Author: Rosemary Molloy

Ingredients

2⅓ cups + 1 tablespoon cake/pastry flour (300 grams total, if you double the recipe then double this amount)
2 teaspoons baking powder
1 pinch salt (If you use unsalted butter then add ¼ teaspoon of salt)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
1 cup granulated sugar
13¼ ounces ricotta cheese
¾ cup +1 tablespoon butter (melted and cooled) (180 grams total, if you double the recipe then double this amount)
1-2 zest of whole lemon(s) 1-2 tablespoons
1 teaspoon vanilla or lemon extract
3 tablespoons milk 2% or whole milk (room temperature)

EXTRA

2-3 tablespoons powdered sugar for dusting

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C). Grease and flour or spray a 9½-10 inch bundt pan (24cm).
In a medium bowl whisk together the flour, baking powder and salt.
In the bowl of a stand mixer with the flat beaters or a large bowl with beaters beat together the eggs, yolk and sugar for 2 minutes, add the melted butter and vanilla, beat to combine. Beat in the ricotta, add the zest and milk, beat to combine.
Add the dry ingredients and combine. Transfer the batter to the prepared pan and bake for approximately 50-55 minutes, test for doneness with a toothpick, if it's dry or a few crumbs attached it's done. Let cool in pan then move to a serving plate. Dust with powdered sugar before serving. Enjoy!

Notes

For room temperature remove the ingredients 45-60 minutes from the fridge before using.

To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Instead of making a lemon ricotta bundt cake, prepare batter as directed and divide the batter into two round 8 inch/20cm cake pans that have been lined with parchment paper and greased.

Since this cake includes ricotta cheese, it should be stored in the refrigerator. Store in an airtight container for 5-7 days and bring to room temperature before serving or serve chilled!

To freeze, cool the cake completely then wrap in plastic wrap, then foil to prevent freezer burn. Store it in an airtight container or freezer bag for 2-3 months.

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