Blanched & Pureed Lemon Loaf (Bakery-Style Citrus Cake)
Italian Ricotta Lemon Cake – Moist & Fluffy
Italian Ricotta Lemon Cake – Moist & Fluffy
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This Italian Ricotta Lemon Cake is a family recipe close to my heart, made with creamy ricotta for a moist, tender crumb and brightened with fresh lemon zest and juice. My love for ricotta goes back to my roots — when our family came from Italy, both my father and mother were cheesemakers. I grew up watching them craft fresh ricotta by hand, and its rich, delicate flavor has been part of our table for as long as I can remember. This cake is a simple, beautiful way to showcase that tradition, perfect for enjoying with coffee in the morning or as a light, sweet finish to any meal.
Baking this cake fills my kitchen with the same comforting aroma I remember from childhood. It’s a simple yet elegant dessert that feels like a warm hug from home, and the best part is how incredibly easy it is to make — just mix, bake, and enjoy.
Things to Know About Italian Ricotta Lemon Cake
The ricotta is the secret: Whole-milk ricotta gives this cake its signature soft, moist texture. Be sure to drain it well before adding it to the batter. Excess liquid can make the cake too dense or wet.
Use fresh lemons: This recipe relies on fresh lemon zest and juice for its bright, natural lemon flavor. Zest the lemons before juicing them so you get the most flavor from the peel.
Don’t skip draining the ricotta: Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter and let it drain for at least 30 minutes. If your ricotta is particularly wet, you can drain it longer.
A springform pan works best: This is a soft, delicate cake, so a 9-inch springform pan makes it much easier to remove without damaging the edges. Lining the bottom with parchment also helps.
Let the cake cool completely: Resist the temptation to slice it while it’s warm. The cake continues to set as it cools, giving you cleaner slices and the best texture.
Even better the next day: Once cooled, the cake can be covered and kept at room temperature for a day or refrigerated for longer storage. The lemon flavor becomes even more pronounced after it rests.
Craving more sweet inspiration?
If you loved this Italian Ricotta Lemon Cake – Moist & Fluffy, you’ll want to try my Ricotta Lemon Blueberry Cake for a fruity twist, or my pureed apple walnut cake, for a delicious fall treat.
Italian Ricotta Lemon Cake – Moist & Fluffy
Italian ricotta lemon cake is a moist and fluffy dessert made with creamy ricotta cheese and fresh lemon flavor. This light Italian cake has a delicate texture and is perfect for breakfast, afternoon coffee, or a simple elegant dessert.
Ingredients
- 1 LB. whole milk ricotta cheese well-drained
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp. baking soda
- 1 1/2 sticks of butter at room temperature
- 2 lemons zest and juice (about 2–3 tbsp juice and 2 tbsp zest)
- 1 tsp vanilla extract
- ¼ tsp salt
- Powdered sugar for dusting (optional)
Instructions
- Prep the pan & oven – Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.
- Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat wet ingredients – In a large mixing bowl, beat the butter, ricotta and sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each.
- Add flavor – Mix in lemon zest, lemon juice, and vanilla until fully combined.
- Combine – Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
- Bake – Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
- Cool & finish – Let the cake cool in the pan for 10 minutes, then release the springform sides. Cool completely on a wire rack. Dust with powdered sugar before serving.
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