Lemon ricotta cake: The use of fresh lemon juice and ricotta cheese gives this straightforward recipe for lemon ricotta cake an unrivalled flavour and texture. This cake resembles a classic lemon cake quite a bit, but it has a tangier flavour and a thicker batter. It is frequently served as a classic Italian favourite with meals or for breakfast and tea. If you’ve never tried this Italian treat before, you must try this recipe.
This recipe requires one hour and forty minutes to prepare, one hour and twenty minutes to cook, and another hour and forty minutes to bake and chill it. It comes in 12-serving batches.
1 and ½ cups of cake flour
1 tsp of baking soda
¼ tsp of salt
1 cup of white sugar
1 tsp of baking powder
¾ cup of softened butter
1 juiced and zested lemon
3 eggs at room temperature
1 container of whole-milk ricotta cheese
1 tsp of lemon extract
½ tsp of vanilla extract
2 tbsp of lemon juice
1 cup of powdered sugar
1 tbsp of lemon zest
How to make
1: Set the oven to 350 degrees Fahrenheit (175 degrees C). Clean, flour, and grease a tube pan.
2: Combine the cake flour, baking soda, baking powder, and salt in a large bowl.
3: In a separate bowl, using an electric mixer on medium speed, beat the sugar and butter for about three minutes, or until it is light and fluffy.
4: Continue beating the mixture after adding each egg one at a time.
5: The ricotta cheese, lemon juice, lemon extract, lemon zest, and vanilla essence are added in Step 5 and are thoroughly mixed.
6: Add the flour mixture and continue stirring until the batter is smooth.
7: Fill the prepared tube pan with the batter.
8: Bake it in the oven for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan for approximately 10 minutes before turning it over onto a wire rack to finish cooling. Approximately 30 minutes will pass.
9: Prepare the glaze by thoroughly combining the powdered sugar, lemon juice, and lemon zest. Over a cake that has cooled, drizzle the glaze.