I’m not one for elaborate desserts that require too much fuss. Instead, I gravitate toward rustic fruit tarts or simple cakes—recipes that are just as good at breakfast as they are after dinner. This moist Lemon Ricotta Cake is exactly that kind of treat. I’ve had the recipe tucked away for years, baked it often, and only just realized I’ve never shared it until now.
The ricotta keeps the crumb tender and moist, while a hint of lemon adds brightness without overwhelming. Because it’s such a versatile cake, you can dress it up or keep it simple. Try it with a drizzle of lemon glaze, serve it with a spoonful of macerated berries, or enjoy it plain alongside coffee or tea.
The cake keeps well wrapped at room temperature for two days. If your kitchen runs warm or you’d like to store it longer, refrigerate it—though the texture will firm up slightly, the flavor remains just as delicious.
When I’m at our farmhouse in Umbria, I’m lucky enough to use fresh sheep’s milk ricotta and Amalfi lemons, but any good-quality, full-fat ricotta will do beautifully. If your ricotta is very wet, let it drain in a sieve for about 30 minutes. For the best flavor, choose unwaxed lemons.
Buon Appetito!
Deborah Mele
Ingredients
- 3/4 Cup Softened Butter
- 3/4 Cup Granulated Sugar
- Zest From 3 Large Lemons
- 1 Teaspoon Lemon Extract
- 3 Large Eggs, Separated
- 1 Cup Full Fat Ricotta Cheese
- 1/2 Cup Plus 2 Tablespoons All-purpose Flour
- 2 Teaspoons Baking Powder
- Dash of Salt
To Serve:
Instructions
- Preheat oven to 325 degrees F.
- Lightly grease and flour a 7 or 8 inch spring-form pan.
- Beat the butter and sugar with a hand mixer until light and fluffy.
- Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
- Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined.
- Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.
- Gently fold the egg whites into the batter then spoon the batter into your prepared tin.
- Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
- Allow to cool to room temperature before serving.