Lemon Ricotta Cake (Torta di Ricotta al Limone)

This delightful Lemon Ricotta Cake, known as Torta di Ricotta al Limone in Italy, is a light and fluffy dessert that perfectly embodies the bright flavors of fresh lemons. Traditionally enjoyed during family gatherings and festive occasions, this cake captures the essence of Italian baking with its creamy ricotta and zesty lemon flavor. The use of ricotta cheese lends a moist texture, while the lemon zest and juice provide a refreshing citrus twist. Garnished with a dusting of icing sugar and fresh berries, this cake is a showstopper at any dessert table. Its simplicity and elegance make it a favorite among both home bakers and professional chefs alike, celebrating the joy of sharing good food with loved ones.

Time to complete

Prep

15min

Cook

50min

Wait

20min

Total

1h 25min

Ingredients (Makes 8 portions)

Main Ingredients

  • 150 g Ricotta cheese (5 oz)
  • 150 g White sugar (5 oz)
  • 250 g Plain flour (9 oz)
  • 1 pc Lemon (Organic, more if necessary)
  • 4 pcs Organic Eggs (Free range)
  • 50 ml Sunflower oil (or 3 tbsp)
  • 100 ml Whole milk (or 7 tbsp)
  • 3 tsp Baking powder
  • 1 tsp Vanilla extract

For Serving/Garnishing

  • Icing sugar (to taste)
  • Fresh berries (optional)
  • Mascarpone (optional)
Nutrition Information (per 100g)
  • Calories: 275
  • Fat: 8.5
  • Protein: 6
  • Carbohydrates: 45
  • Fiber: 1
Directions

Preparation

  • 1. Preheat the oven to 180°C (356°F). For optimal results, use a fan-forced or convection setting.

Mixing Ingredients

  • 2. Grate the zest of the lemon into a large mixing bowl.
  • 3. Add the eggs to the bowl with the lemon zest.

Juicing the Lemon

  • 4. Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.

Combining Mixtures

  • 5. Using an electric mixer, beat the egg and lemon zest mixture, gradually adding the sugar until fully incorporated.

Adding Wet Ingredients

  • 6. Incorporate the lemon juice, sunflower oil, and milk, mixing until combined.

Incorporating Ricotta

  • 7. Gently fold in the ricotta cheese, breaking it up to distribute evenly.

Final Mixing

  • 8. Add the vanilla extract and a portion of the flour, mixing until a creamy consistency forms.

Baking

  • 9. Add the baking powder and remaining flour, mixing gently to combine all ingredients thoroughly.

Oven Time

  • 10. Transfer the batter to a paper-lined baking tin and bake for 50 minutes.

Cooling

  • 11. Turn off the oven and leave the cake inside for an additional 10-20 minutes to prevent sinking.

Testing and Serving

  • 12. Perform the toothpick test to check doneness; if it comes out clean, the cake is ready. Allow to cool before removing from the tin and dusting with icing sugar.
Cookix's Secrets

Baking Tips

  • Ensure all ingredients are at room temperature for better emulsification.

Flavor Enhancements

  • Add a teaspoon of almond extract for a unique flavor twist.

Healthier Options

  • Substitute half of the sugar with honey or maple syrup for a natural sweetener.

Seasonal Variations

  • Incorporate seasonal fruits like blueberries or raspberries into the batter.

Serving Suggestions

  • Serve with a dollop of mascarpone and fresh berries for an elegant touch.