Lemon Ricotta Cake

Sunday, November 15, 2020
Lemon Ricotta Cake is a tender addicting flavor for all lemon lovers.


The cake is not overly sweet and 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.






this is a lemon cake with powdered sugar on top and mint








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 great plain, with a dollop of whipped cream or served with fresh fruits.


this is a homemade lemon cake with powdered sugar and mint on top



Optional Toppings

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




this is cake batter for lemon cake from scratch in a springform pan




Tips

  • always cream he 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 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



this is lemon zest going into batter for lemon cake




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




this is flour and baking dry ingredients for lemon cake





More Lemon Recipes We Love




Lemon Curd


Lemon Italian Ice


Lemon Meringue Pie





this is creamed butter and sugar



Pin for later



this is a lemon cake made with ricotta cheese







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 more dense 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

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 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, 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 stir in the lemon or vanilla.
  6. Add the flour mixture then 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 cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.
  9. Let cake cool before removing 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
Created using The Recipes Generator




Pin for later



this is a pin for later on how to make lemon cake




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this is a homemade lemon cake with powdered sugar on top with a white doilie


2 comments

  1. Ricotta is one of my favourites! I am loving the combo of lemon and cheese. The cake looks splendid, Claudia.

    ReplyDelete
  2. This sounds absolutely delicious. Just need to de-gluten it so I can eat it now xx

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com