Lemon Ricotta Cake
This classic Italian cake is simple to make, and I prefer it to cheesecake. The long beating time results in a dreamy texture, and it stays good for a couple of days. The cake is especially delicious when garnished with whipped cream and sliced strawberries, blueberries, or peaches.
Lemon Ricotta Cake
Serves 8 to 10
¾ cup (150 grams) butter, room temperature, plus more for buttering pan
1 ½ cups (300 grams) sugar
2 cups (440 grams) whole milk ricotta
3 large eggs
1 teaspoon (5 milliliters) vanilla
1 lemon, zested and juiced
1 ½ cups (375 milliliters) all-purpose flour
½ teaspoon (2.5 milliliters) salt
½ teaspoon (2.5 milliliters) baking soda
Directions
Preheat oven to 350° (176°C). Butter and flour a 10-inch (25-centimeter) springform cake pan.
Place butter and sugar in the bowl of an electric mixer. You can use a handheld, but this cake requires lengthy mixing. Whip butter for at least 8 minutes, preferably 10. Add ricotta and beat for an additional 5 minutes. Scrape down sides.
Beat in eggs one by one, scraping down the sides and mixing well between each addition. Add vanilla, lemon zest, and lemon juice.
Measure flour in a 2-cup measuring cup. Add salt and baking soda, and whisk with a fork to blend. Add flour mixture to batter and gently mix until incorporated.
Pour batter into prepared pan, and place in the middle of the oven. Bake until a fork comes out clean when tested, about 45 minutes. Cool completely before unmolding and plating.
Sprinkle with powdered sugar. Serve plain or with whipped cream and sliced strawberries, other berries, or peaches.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
