My husband’s work recently had a going away party for his supervisor, and the theme of the potluck was Italian. I thought great! That is my specialty, I love making Italian food and have created some personal recipes that my husband and I enjoy often. The challenge was making an Italian dessert. I am not too familiar with Italian desserts and wanted to do something unique, and not tiramisu because I did that last time. I saw a recipe for a lemon olive oil cake and got super excited! My husband quickly turned that one down and we settled on a lemon ricotta cake instead.
I was excited to try this recipe because just before this I had done a take on a blueberry muffin, I am calling it “danish” lemon blueberry muffins that is coming soon, and added cream cheese to the batter and it was the moistest muffins I have ever had the privilege of indulging in. Therefore, my thinking was this cake has ricotta in the batter so it should turn out similarly moist! And not to my surprise, it was a deliciously moist, slightly lemony cake! This is the recipe that I based mine off of Cooking Classy, I added a few tweaks to make it a little more lemony, and didn’t make the whipped topping for it. I’m sure that it would taste delicious with homemade whipped cream and strawberries, I added my take on strawberry whipped cream, so definitely try that out as well! I hope you enjoy this delicious cake!
1 1/3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar and 1/4 cup powdered sugar
1/2 cup unsalted butter, softened
4 lemons zested and the juice of one lemon
3 large room temperature eggs
2 tbs and 2 tsp limoncello or lemon juice separated
1 1/2 cups whole milk ricotta cheese
1.Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and line bottom with a round of parchment paper
2.In a medium mixing bowl sift together flour, baking powder and salt, set aside.
3.In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.
4.Mix in room temperature eggs one at a time (mixture will appear lumpy), blend in 2 tsp of limoncello or lemon juice, whatever you are using.
5.Add in half of the flour mixture and mix just until combined probably no more than 5-8 seconds.
6. Mix the ricotta with 2 tbs of limoncello or lemon juice in a small bowl. Add the ricotta mixture to the batter until just combined, again probably no more than 5-8 seconds.
7.Add in last half of the flour mixture and mix just until combined. Gently fold batter with a spatula to ensure ingredients are evenly incorporated. Scraping the bottom because I know ingredients get stuck down there.
8.Pour batter into prepared springform pan and spread into an even layer. I used my spatula to spread evenly and then tapped the pan on the counter to make sure there weren’t many air bubbles. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 – 50 minutes. Mine took 50 minutes
9.Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool. This is important! If it is not cool the edges can stick and give your cake a patchy look on the outside.
10.Squeeze one lemon over the cake for added lemony tart flavor, this is definitely optional! Then sift some powdered sugar over the top and it is ready to enjoy.
whipped topping optional
1 cup heavy cream
1 lb strawberries diced small
3 1/2 tbs sugar
1 tbs limoncello or lemon juice
1.Dice those strawberries and set in a bowl with the sugar and limoncello or juice
2.Whip the cream until soft peaks form. Then add the strawberries and whip until stiff peaks form and store in the fridge!
1.When making the whipped cream start with a chilled bowl, this helps it come together quickly.