Ricotta cake is a light, Italian-inspired confection made with creamy ricotta, a soft, white cheese made from cow's milk, and leftover whey—the watery component of milk separated from the curds during the cheesemaking process. The bright, acidic flavour of lemon is featured in this classic lemon ricotta cake recipe for a simple, not-too-sweet dessert that's light enough to serve for breakfast or brunch. Serve slices of this buttery lemon cake with homemade whipped cream and fresh berries for a summery dessert that your dinner party guests will enjoy. Use fresh lemon juice and pure vanilla essence instead of store-bought or imitation items to get the most out of your ricotta cake.
Here’s how you can make lemon ricotta cake at home.
Ingredients:
• 180 g butter, softened
• 1 ½ cups self-rising flour
• 1 1/2 cups sugar
• 2 cups ricotta cheese, strained
• 3 eggs
• 2 tsp vanilla essence
• 1 lemon's zest
• Icing sugar or powdered sugar (optional) for dusting
Method:
• Preheat the oven to 180 °C (360 °F). Grease a springform pan or tall cake pan with butter or oil, or line it with baking paper.
• In a large mixing bowl or with a stand mixer, combine softened butter and sugar. Mix for 2-3 minutes, or until the mixture is light and creamy.
• Continue mixing on medium-high for 5 minutes after adding the ricotta cheese.
• Whisk together the eggs, vanilla extract, and lemon zest in a small container. Pour into the ricotta mixture and mix on a low-medium setting.
• Add the self-rising flour and gently fold it into the mixture with a wooden spatula.
• Using the back of a spoon or spatula, smooth the batter's surface after pouring it into the prepared pan. Bake for about 40 to 50 minutes, or until a skewer inserted into the centre comes out clean, on the bottom or middle rack of the oven.
• After taking it out of the oven, let it cool in the pan for 15 minutes. Remove from the pan, cut, and serve.
