The Art of Lemon Ricotta Cake Perfection

Creating the Ricotta Base

Learn how to properly cream ricotta and sugar together to create a smooth, lump-free foundation that ensures even texture throughout your cake.

Proper Egg Incorporation

Master the technique of adding eggs one at a time for optimal emulsification, creating a stable batter that produces a tender crumb.

Gentle Folding Technique

Discover the art of folding dry ingredients without deflating the batter, preserving the airiness that makes this cake so light and fluffy.

Perfect Baking Temperature

Understanding the ideal oven temperature and timing ensures a golden exterior with a moist, perfectly cooked interior every single time.

Glaze Application Mastery

Learn when and how to apply the lemon glaze for beautiful presentation and optimal flavor that soaks slightly into the cake's surface.

Mastering the Perfect Italian Lemon Ricotta Cake

Room Temperature Ingredients: Ensure ricotta, eggs, and butter are at room temperature for the smoothest batter and most even texture throughout the cake.

Don't Overmix: Fold the dry ingredients gently into the wet mixture just until combined to maintain the cake's tender, fluffy crumb structure.

Fresh Lemon Zest: Use a microplane to zest lemons before juicing them, and avoid the bitter white pith for the brightest, most vibrant citrus flavor.

Storage Tips: Store the glazed cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days, bringing to room temperature before serving.

Glaze Consistency: Adjust the lemon juice in the glaze one teaspoon at a time to achieve your desired consistency from thick to drizzly.

Springform Success: Greasing the pan well and using parchment paper ensures easy release and prevents the delicate cake from breaking during removal.

Authentic Italian Lemon Ricotta Cake with Sweet Glaze - Moist Fluffy Spring Dessert Recipe

Name: Authentic Italian Lemon Ricotta Cake with Sweet Glaze - Moist Fluffy Spring Dessert Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 servings
Cuisine: Italian
Ingredients: For the Cake:; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup whole milk ricotta cheese, room temperature; 1 cup granulated sugar; 3 large eggs, room temperature; 1/2 cup unsalted butter, melted and cooled; 1 tablespoon fresh lemon zest, from 2-3 lemons; 2 tablespoons fresh lemon juice; 1 teaspoon pure vanilla extract; For the Lemon Glaze:; 1 cup powdered sugar; 2-3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; For Special Equipment:; 9-inch round springform pan; Parchment paper; Mixing bowls and whisk

The ultimate Italian lemon ricotta cake featuring fresh ricotta cheese, bright lemon zest, and vanilla extract. This elegant dessert combines the creamy richness of ricotta with the bright citrus of fresh lemons, creating an unforgettable tender crumb that elevates the classic Italian cake to extraordinary heights perfect for spring celebrations, afternoon tea parties, or any time you crave the perfect balance of sweet and tangy flavors.

Prep Time

15 Minutes

Cook Time

45 Minutes

Total Time

60 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cake:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk ricotta cheese, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1/2 cup unsalted butter, melted and cooled

1 tablespoon fresh lemon zest, from 2-3 lemons

2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

1 teaspoon lemon zest

For Special Equipment:

9-inch round springform pan

Parchment paper

Mixing bowls and whisk

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it thoroughly and lining the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined, then set aside.

In a large mixing bowl, whisk the ricotta cheese and granulated sugar together for 2-3 minutes until smooth and creamy.

Add the eggs one at a time to the ricotta mixture, whisking well after each addition until fully incorporated.

Pour in the melted butter, lemon zest, lemon juice, and vanilla extract, whisking until the mixture is smooth and uniform in color.

Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no flour streaks remain and being careful not to overmix.

Pour the batter into the prepared springform pan and smooth the top with a spatula, tapping the pan gently on the counter to release any air bubbles.

Bake for 40-45 minutes until the cake is golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for 15 minutes, then carefully remove the springform ring and transfer to a wire rack to cool completely.

While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth and pourable.

Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to cascade down the sides naturally.

Garnish with additional lemon zest, colorful sprinkles, or fresh mint leaves before serving at room temperature.

Authentic Italian Lemon Ricotta Cake with Sweet Glaze - Moist Fluffy Spring Dessert Recipe

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Lemon Ricotta Cake Perfection

Authentic Italian Lemon Ricotta Cake with Sweet Glaze - Moist Fluffy Spring Dessert Recipe

Ingredients

Instructions