Name: Italian Lemon Ricotta Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1½ cups All-purpose flour; ½ cup Almond flour; 1 tsp Baking powder; 1 tsp Baking soda; ½ tsp Salt; 1 tsp Ground ginger; 1 tsp Ground cardamom; ½ tsp Ground cinnamon; 1 cup Ricotta; 1 cup Granulated sugar; 2 eggs Eggs; ½ cup Olive oil; ¼ cup Fresh lemon juice; ¼ cup Milk; 1 Zest of 1 lemon; 2-3 strains Saffron (placed in 1 teaspoon orange blossom water for about 10-15 mins); 1 tsp Orange blossom water

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Every bite of this Italian Lemon Ricotta Cake brings back the fondest memories of sunny afternoons spent in my grandmother’s kitchen. The moment I walk through the door, the zesty aroma of fresh lemons and the sweet scent of baked goods envelops me like a warm hug. It’s a recipe that has been passed down through generations, each iteration infused with love and a little bit of magic. This cake, with its light and fluffy texture, perfectly balances the creamy richness of ricotta with the bright notes of lemon. It’s not just a dessert; it’s a celebration of life’s moments, whether big or small. Baking this cake brings a sense of joy that is hard to describe, and I can hardly wait for you to experience it too.

Recipe Snapshot

Total Time:
40 mins

Prep Time:
10 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
280 kcal

Protein:
5 g

Diet:
Keto, Paleo, Vegan

Fat:
14 g

Tools Used:
Mixing Bowl, Chef’s Knife, Whisk, Baking Sheet, Oven

What Makes This Italian Lemon Ricotta Cake Special

Uniquely Delicious Flavor

One of the standout features of Italian Lemon Ricotta Cake is its unique flavor profile. Unlike traditional cakes, the use of ricotta adds a creamy richness that perfectly complements the tanginess of fresh lemon juice and zest. This combination creates a cake that’s both refreshing and indulgent.

Perfect Texture

The texture of this cake is another reason to love it. It’s incredibly moist and fluffy, thanks to the ricotta and eggs. Each slice feels like a cloud on your palate, making it an irresistible treat that begs to be savored.

Simple Ingredients

This recipe utilizes simple, readily available ingredients that you likely already have in your pantry. You’ll find that the almond flour, all-purpose flour, and fresh lemon juice come together in a harmonious blend, creating a cake that feels both rustic and refined.

Versatile Serving Options

Another reason to fall in love with this cake is its versatility. You can easily dress it up or down, serving it plain or with a dollop of Greek yogurt and a drizzle of honey for an elegant dessert. It’s perfect for any occasion, be it a casual family gathering or a more formal event.

Healthier Sweet Option

Given its use of ricotta and almond flour, this cake can be a healthier alternative to many traditional desserts. The almond flour provides healthy fats, while the ricotta offers protein, making it a balanced choice for those looking to indulge without guilt.

Easy to Make

Lastly, the simplicity of the recipe is a major plus. Even if you’re a novice baker, you’ll find that the steps are straightforward and easy to follow. With just a few mixing bowls and your oven, you can create this delightful cake in no time.

Ingredients Overview for Italian Lemon Ricotta Cake

The ingredients for Italian Lemon Ricotta Cake are thoughtfully selected to create a harmonious blend of flavors and textures. At the heart of this recipe, you’ll find ricotta, which contributes to the cake’s moistness and creamy richness. The combination of all-purpose flour and almond flour adds depth and a pleasant nutty flavor, while fresh lemon juice and zest brightens the entire cake.

All-purpose flour – 1½ cups: This staple ingredient provides the structure for the cake, ensuring it holds together beautifully while still being tender.
Almond flour – ½ cup: Adding a lovely nuttiness and moisture, almond flour enhances the cake’s flavor and keeps it light.

Baking powder – 1 tsp: Essential for leavening, it helps the cake rise to a perfect fluffy texture.
Baking soda – 1 tsp: This ingredient works alongside the baking powder for additional lift and ensures a soft crumb.
Salt – ½ tsp: A pinch of salt helps to balance the sweetness and enhances all the flavors.

Ground ginger – 1 tsp: This spice adds a warm, slightly peppery note that complements the citrus flavors.
Ground cardamom – 1 tsp: Cardamom brings an aromatic quality that elevates the cake’s overall flavor.
Ground cinnamon – ½ tsp: A classic spice that provides warmth and depth to the cake.

Ricotta – 1 cup: This creamy cheese is the star of the show, giving the cake its moist and rich texture.
Granulated sugar – 1 cup: Sweetness is essential, and sugar enhances the cake’s flavor while contributing to its golden crust.
Eggs – 2: Eggs provide structure and stability while also contributing moisture and richness.

Olive oil – ½ cup: Using olive oil adds a distinct flavor and helps keep the cake moist without being heavy.
Fresh lemon juice – ¼ cup: This tangy juice brightens the cake and adds the essential lemon flavor.
Milk – ¼ cup: Milk adds moisture and helps create a tender cake crumb.

Zest of 1 lemon: The zest is packed with oils that bring intense lemon flavor to the cake.
Saffron – 2-3 strands, soaked in 1 tsp orange blossom water for 10-15 minutes: This luxurious spice adds a unique flavor and beautiful color to the cake.
Orange blossom water – 1 tsp: A floral note that lifts the cake’s flavor profile, making it truly special.

Making This Italian Lemon Ricotta Cake

Creating your own Italian Lemon Ricotta Cake is an enjoyable journey that will fill your kitchen with delightful aromas. Follow these simple steps, and you’ll have a stunning cake in no time!

Start by preheating your oven to 180 °C/356 °F. This ensures your cake will bake evenly and rise beautifully. As the oven warms up, line a 20 cm/8-inch cake tin with parchment paper to prevent sticking, making it easier to remove the cake once it’s baked.

Next, take the strands of saffron and place them in a small bowl with the orange blossom water. Let this mixture steep for about 10 to 15 minutes. This step will allow the saffron to infuse its unique flavor and color into the water, enhancing the cake’s profile.
While the saffron is soaking, in a large bowl, whisk together your dry ingredients. Combine the all-purpose flour, almond flour, baking powder, baking soda, salt, ground ginger, ground cardamom, and ground cinnamon. Whisking these together ensures a uniform distribution of the leavening agents and spices throughout the cake.
In another bowl, combine your wet ingredients. Mix together the ricotta, granulated sugar, eggs, olive oil, fresh lemon juice, and milk. Use a whisk to combine these ingredients thoroughly until you have a smooth mixture.

Now it’s time to bring the two mixtures together. Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be smooth but may have a few lumps from the almond flour.
Pour the batter into the prepared cake tin, smoothing out the top with a spatula. This helps ensure that the cake will bake evenly. Give the tin a gentle tap on the counter to release any air bubbles that may have formed.
Next, place your cake in the preheated oven and bake for 30 to 35 minutes. Keep an eye on it and test for doneness by inserting a skewer into the center; it should come out clean when the cake is ready.

Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This cooling step is crucial for achieving the right texture.
For an elegant touch, serve your Italian Lemon Ricotta Cake with a side of Greek yogurt and a spoonful of orange jam. This not only elevates the flavor but also adds a sophisticated appearance to your presentation.

Things Worth Knowing

Room Temperature Ingredients: Ensure all your ingredients, especially the eggs and ricotta, are at room temperature before mixing. This helps create a smoother batter and better texture.
Don’t Overmix: Mixing the batter just until combined will keep the cake light. Overmixing can lead to a denser texture.

Check for Doneness: Use a toothpick or skewer to check if the cake is done. If it comes out clean or with just a few crumbs, it’s perfect.
Let It Cool: Cooling the cake completely before serving allows the flavors to develop further and makes it easier to slice.

Tips for Success

To ensure your Italian Lemon Ricotta Cake turns out perfectly every time, follow these helpful tips.

Storage: Keep leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Freezing: You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and then foil before placing it in the freezer.
Pairing: This cake pairs wonderfully with fresh berries or a light dusting of powdered sugar for an elegant touch.

Serving Temperature: Serve the cake chilled or at room temperature, depending on your preference. It’s delicious either way!
Make Ahead: You can bake the cake a day ahead of your event. Just keep it covered to maintain moisture.

Side Dish Ideas for Italian Lemon Ricotta Cake

When it comes to serving your Italian Lemon Ricotta Cake, there are so many ways to enjoy it! Here are some ideas:

Fresh Berries: Serve with a side of mixed fresh berries, such as strawberries, raspberries, and blueberries. Their tartness complements the sweetness of the cake beautifully.
Whipped Cream: A dollop of lightly whipped cream on top adds a creamy texture and balances the flavors perfectly.
Tea or Coffee: Pair this cake with your favorite hot beverage for a delightful afternoon treat.

Seasonal Fruits: Depending on the season, you can add sliced peaches, plums, or even citrus segments to brighten the plate.
Light Salad: A refreshing green salad dressed with lemon vinaigrette makes for a great contrast to the cake’s richness.
Festive Occasions: This cake is perfect for celebrations such as birthdays and family gatherings, adding a touch of elegance to your dessert table.

FAQ

The uniqueness of Italian Lemon Ricotta Cake lies in its use of ricotta, which gives it a creamy texture. Unlike traditional cakes that rely solely on butter, this cake blends ricotta with fresh lemon juice and zest, creating a delightful citrus flavor. The almond flour also adds a nutty richness, resulting in a cake that’s both moist and fluffy. This combination sets it apart from more conventional recipes, making it a must-try for cake lovers.

Absolutely! While the classic version features lemons, you can experiment with other citrus fruits like oranges or limes. Each fruit will impart its unique flavor, creating a refreshing twist on the Italian Lemon Ricotta Cake. Keep in mind that the sweetness of different citrus fruits varies, so you might want to adjust the sugar accordingly to achieve the desired balance.

To check if your Italian Lemon Ricotta Cake is done, insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs sticking to it, your cake is ready. It’s important to avoid overbaking, as this can lead to a dry cake. The baking time may vary slightly based on your oven, so it’s always best to keep an eye on it in the last few minutes.

To store leftover Italian Lemon Ricotta Cake, place it in an airtight container at room temperature if you plan to eat it within a few days. For longer storage, refrigerate it to keep it fresh for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then foil. This way, it can last for up to three months, allowing you to enjoy a slice of this delightful cake whenever the craving strikes.

Conclusion

In summary, Italian Lemon Ricotta Cake is a delightful dessert that beautifully combines creamy and zesty flavors. The fluffy texture and rich taste make it a memorable treat for any occasion. I encourage you to try this recipe for yourself—it’s sure to impress your family and friends. Baking this cake is not only a rewarding experience but also a delicious way to bring joy to your table.

Italian Lemon Ricotta Cake

Indulge in the light and fluffy texture of this Italian Lemon Ricotta Cake. Infused with zesty flavors of lemon and creamy ricotta, it's the perfect dessert for any occasion. Treat yourself to this delightful cake today!

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Prep Time 10

Cook Time 30

Total Time 40

Course Desserts

Cuisine Italian

Servings 8 servings

Calories 280 kcal

Equipment

Mixing Bowl
Chef's Knife
Whisk
Baking Sheet
Oven

Ingredients

1½ cups All-purpose flour
½ cup Almond flour
1 tsp Baking powder
1 tsp Baking soda
½ tsp Salt
1 tsp Ground ginger
1 tsp Ground cardamom
½ tsp Ground cinnamon
1 cup Ricotta
1 cup Granulated sugar
2 eggs Eggs
½ cup Olive oil
¼ cup Fresh lemon juice
¼ cup Milk
1 Zest of 1 lemon
2-3 strains Saffron placed in 1 teaspoon orange blossom water for about 10-15 mins
1 tsp Orange blossom water

Instructions

Preheat your oven to 180 °C/356 °F. Line a 20 cm/8-inch cake tin with parchment paper.

Place the saffron in the orange blossom water and leave for 10-15 mins.
In a bowl, whisk together the dry ingredients.
In another bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix until smooth.
Pour the mixture into the cake tin and bake for 30-35 mins or until a skewer comes out clean.

You could serve this cake with Greek yogurt and orange jam for a more sophisticated slice.

Notes

Storage: Keep leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Freezing: You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and then foil before placing it in the freezer.

Pairing: This cake pairs wonderfully with fresh berries or a light dusting of powdered sugar for an elegant touch.
Serving Temperature: Serve the cake chilled or at room temperature, depending on your preference. It’s delicious either way!
Make Ahead: You can bake the cake a day ahead of your event. Just keep it covered to maintain moisture.