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Italian Lemon Ricotta Cake

Celebrate the Feast of the Assumption with this tender Italian Lemon Ricotta Cake. Made with creamy ricotta and fresh lemon, this unfussy Italian dessert is bright, delicate, and perfect for sharing after a summer feast.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting 30 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 ½ sticks Unsalted Butter Softened
  • 1 ½ cups Granulated Sugar
  • 16 ounces Whole Milk Ricotta
  • 3 Large Eggs
  • 1 tbsp Vanilla Extract
  • 1 Large lemon Zested and Juiced
  • 1 tsp Baking Soda
  • 1 tsp Salt Mortons Kosher Salt
  • 1 ½ cups All Purpose Flour
  • Powdered Sugar For Dusting
  • Spray Avocado Oil or Cooking Spray For Pan

Equipment

  • 1 Electric or Stand Mixer
  • 1 9 Inch Round Cake Pan
  • Parchment Paper Cut into circle.

Method
 

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl using either a stand mixer or an electric mixer, whisk together the ricotta, sugar, and softened butter until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
  4. Add in the baking soda and salt. Mix with a wooden spoon or silicone spatula until combined.
  5. Gradually add the flour into the ricotta mixture, stirring just until incorporated. Be careful not to overmix.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 40 to 50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the cake to cool in the pan for about 25 minutes, then carefully transfer it to a wire rack to cool completely.
  9. Once cooled, dust the top generously with powdered sugar. Garnish with additional lemon zest and fresh berries, if desired.
  10. Serve at room temperature with coffee, tea, or a dollop of lightly sweetened whipped cream.

Video

@ourcatholickitchen

The Feast of the Assumption deserves a dessert worth gathering around! 🍋🍰 #catholicism #chrisitantiktok #assumption #tradition

♬ the american dawn - karaokey

Notes

  • Use whole milk ricotta for the richest, most tender texture. If your ricotta is particularly wet, drain it for a few minutes before using.
  • Fresh lemon is best. Use both the zest and juice for a bright, fragrant lemon flavor.
  • Don't overmix the batter. Mix just until the flour is incorporated to keep the cake tender.
  • Let the cake cool completely before slicing. The ricotta helps keep the cake moist, so the texture becomes more defined as it cools.
  • For serving: Dust with powdered sugar just before serving and add fresh berries, whipped cream, or a little extra lemon zest if desired.
  • Storage: Store covered at room temperature for up to 1 day or refrigerate for up to 4 days. Bring refrigerated slices to room temperature before serving for the best texture.