Lemon Ricotta Cake

Lemon Ricotta Cake is a tender addicting flavor for all lemon lovers.


The cake is not overly sweet and is made from scratch with all easy pantry ingredients.


Not only is this cake super simple to make but so versatile for serving.


This cake tastes great plain, with fruits and whipped cream or even layered with pudding.


The freshness of grated lemon peel and the ricotta makes this light but not overly sweet in taste.


However you decide to serve this homemade Italian cake, it's just elegant with just a sprig of mints and a twist of fresh lemon on top, what can be easier?


If you love lemon do try one of my other favorite cake recipes and a no-bake, Lemon Lady Finger Cake


Scroll down to get this easy homemade printable lemon scratch cake recipe.

Old Fashioned

Grandma never measured anything so as you all know it's really hard to figure out the recipe without measuring.


A vintage recipe that was thrown together in the 1940s with the basic ingredients that turned out to be a fantastic-tasting cake for sure.


After several times making it, I decided t measure everything and got this 99% right, I think what may be different is she put much more lemon in hers which can be adjusted.


The cake has a subtle taste of lemon and is great plain, with a dollop of whipped cream or served with fresh fruits.

Optional Toppings

• blueberries
• red raspberries
• fresh blackberries or boysenberries
• sliced fresh or canned peaches
• whipped cream
• powdered sugar
• lemon pudding and whipped cream

Tips

• always cream the sugar and butter evenly
• slowly incorporate the wet and dry ingredients
• always line your springform pan with parchment paper
• this cake tastes great plain or sprinkled with powdered sugar
• bake until the middle springs back and is set
• do not overbake the cake
• this cake freezes perfectly
• orange peel and orange extract can be used instead of lemon if preferred
• always preheat the oven
• the batter is very thick
• keep the cake in an airtight container to retain moisture with leftovers

Ingredients You Will Need(scroll down to the printable recipe card for exact measurements)

• sugar
• egg
• butter
• baking powder
• salt
• flour
• ricotta cheese
• lemon zest
• lemon extract

More Lemon Recipes We Love

Lemon Curd


Lemon Italian Ice


Lemon Meringue Pie

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Vintage Cake Recipes

I again want to stress this is an old-fashioned vintage cake recipe, not to be compared to a cake mix.

This is a light-in-flavor cake but much denser with a delicious homemade from-scratch taste.

Back in the 1940s and 50s, this cake was made with ingredients from the pantry and one of my all-time favorite recipes.

lemon scratch cake, homemade lemon cake, lemon cake

cake recipes, lemon cake recipes, lemon recipes, cakes made in springform pans

Italian

Yield: 8

Author: Claudia Lamascolo

Print

Lemon Ricotta Cake

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

This is a homemade scratch cake made with ricotta cheese and lemon which is a delicious easy cake that can be decorated with fruits, cream and so much more, the best thing about this cake besides being easy to make is it taste great and plain!

Ingredients

• 1 1/3 cups flour (scoop and level to measure) 
• 2  teaspoons  baking powder 
• 1/4 teaspoon salt
•  1 cup granulated sugar
•  1/2 cup  butter, softened
• 1 1/2 cups of ricotta cheese ( I use whole milk)
•  2 1/2 tablespoons lemon zest 
• 3 large eggs 
• 1 teaspoon lemon extract or vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Line the rim and bottom of a  9-inch springform pan, with parchment paper and also oil spray the paper and rim.
3. Combine the flour, baking powder, and salt, and set aside.
4.  Cream together sugar, butter, and lemon zest until light and fluffy either by hand or with an electric mixer.
5. Add the eggs one at a time and stir in the lemon or vanilla.
6. Add the flour mixture then the ricotta and gently mix together until blended.
7. Pour batter into the prepared springform pan and spread into an even layer. 
8. Bake in the preheated oven until the cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.
9. Let the cake cool before removing it from the pan.
10. This cake can be served sprinkled with powdered sugar or fresh fruit and whipped cream.

Calories

368.01

Fat (grams)

17.17

Sat. Fat (grams)

10.19

Carbs (grams)

44.11

Fiber (grams)

0.78

Net carbs

43.34

Sugar (grams)

25.39

Protein (grams)

9.93

Sodium (milligrams)

352.53

Cholesterol (grams)

114.61

https://www.whatscookinitalianstylecuisine.com/2020/11/lemon-ricotta-cake.html

Created using The Recipes Generator

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