What's on the Menu? Lemon Ricotta Cake
If you’re looking for a non-chocolate dessert, you should check out lemon ricotta cake. I recently tried a piece prepared by a friend, and I was hooked and had to make one pronto! I’m always looking to add non-chocolate dessert recipes to my collection as many of my family members and relatives love these types of desserts. Believe it or not, many of them don’t like chocolate desserts, so this lemon ricotta cake will most likely be a hit.
After searching for the recipe online, I came across one from This Italian Kitchen and it turned out to be the same one my friend used. The recipe was straightforward and simple to follow. I knew the cake would turn out fluffy and delicious. When I made the cake, I added 16 oz ricotta, instead of the 15 oz called for in the recipe, which made my cake denser than I would have liked. My cake still tasted good, but I would recommend sticking with the recipe.
Recipe from This Italian Kitchen website:
Equipment:
· 9 inch springform pan
Ingredients:
· ¾ cup butter, softened 1 ½ sticks
· 1 ½ cups sugar
· 15 ounces whole milk ricotta cheese
· 3 large eggs
· 1 teaspoon vanilla
· 1 large lemon, zested and juiced
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 ½ cups flour
· powdered sugar for dusting top of cake (optional)
Instructions:
1. Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
2. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
3. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to fully incorporate all of the ingredients.
4. Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
5. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
