lemon ricotta cake

A combination of cake and cheesecake, this delicious Italian Lemon Ricotta Cake is a one-bowl, no-mixer recipe that you can throw together in minutes.

Italian Lemon Ricotta Cake

butter (4 ounces)

ricotta

sugar

eggs

lemon zest (from 2 medium size lemons)

vanilla extract

almond extract

all-purpose flour

baking powder

salt

butter

lemon juice

½ tablespoons half & half (or whole milk)

Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.

Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).

Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.

Transfer batter to prepared pan and smooth the top with a knife or spatula. Place in preheated oven and immediately lower temperature to 350˚F. Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean. The top will be lightly golden. The top may crack slightly, that’s okay.

Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before adding the icing. When cool, transfer to a serving platter (keep flat, bottom side up) and ice with buttercream.

For the cake:

While the cake is cooling, make the icing. Place butter in a microwave-safe bowl and heat on high power until melted, 30-40 seconds.

Add all other icing ingredients and whisk together until creamy and well blended. It should be a somewhat loose but spreadable icing. If too thick add a bit more half and half. If too thin add a bit more powdered sugar.

10. Scoop icing onto the top of the cake. Spread (with an angled spatula) to the edges and down the sides of the cake. Decorate with edible flowers, if desired. Allow icing to set before slicing. Can be refrigerated, but bring back to room temperature before serving.

For the buttercream icing:

This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you&#x27;re going to love this traditional Italian dessert that&#x27;s also great served as a breakfast or brunch treat.

butter, softened (1 ½ sticks)

whole milk ricotta cheese

vanilla

lemon,

baking soda

flour

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.

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.

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 full incorporate all of the ingredients.

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.

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.

https://embed.mediavine.com/videos/xyio63cv8d1qeycrvvdv

This recipe for Italian Lemon Ricotta Cake is the BEST out there! Light, fluffy, and full of flavor, it is the perfect Italian dessert. Easy and simple recipe made with ricotta cheese and lemon.

A GOOD LEMON RICOTTA CAKE

olive oil

lemon zest

150 g caster sugar

250 g self-raising flour

ricotta cheese

Icing sugar (to serve)

milk of choice (optional*)

Pre-heat oven to 180°C (160°C fan-forced).

Grease and line a 7-inch round and deep cake pan with baking paper.

Add olive oil, lemon zest, lemon juice, eggs and caster sugar to the bowl of an electric mixer. Beat for 3-4 minutes until pale, creamy and voluminous.

Add flour and ricotta cheese. Mix very gently with a wooden spoon until the batter is just combined, ensuring there are small lumps of ricotta intact in the batter. At this point if you feel the batter is too stiff (it should be the consistency of a thick paste but not soft and runny), you made add 2-3 tablespoons milk of choice to loosen it up in order to get the perfect crumb after baking.

Bake in the preheated oven for 50-55 minutes until golden and cracked on top.

Remove from oven. Cool for 10 minutes. Dust with icing sugar, cut and serve.

Glazed Lemon Ricotta Cake is made in a bundt pan. It's extremely moist and tender thanks to the ricotta cheese in the batter.

Glazed Lemon Ricotta Cake

½ sticks unsalted butter

whole milk ricotta

Zest and Juice of 1 large lemon

½ cup all purpose flour

Preheat oven to 350 degrees. Butter and flour a Bundt cake pan and set aside.

In a large mixer bowl, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes.

Mix in the eggs one at a time, incorporating well. Add the vanilla, lemon juice/zest and mix until fully combined.

Sift together the flour, baking powder, soda, and salt. Add the dry ingredients in 2 increments to the batter, mixing just until incorporated.

Pour into the prepared pan and smooth our as needed. Bake 35-40 minutes, or until the cake is set and a toothpick inserted comes out clean.

Let cool in the pan for at least 15 minutes before turning out onto a wire rack. Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of the cake and serve.

You may need to add more lemon juice and a little bit of water to make the glaze a drizzling consistency.

https://embed.mediavine.com/videos/sbloge7ir1qvhq6wnd1l

Glazed Lemon Ricotta Cake is made in a bundt pan and is extremely moist and soft.

Lemon ricotta cake is a simple, but delicious dessert. It is filled with citrus and almond flavor. The ricotta cheese makes a tender texture.

Lemon Ricotta Cake

(218 g) all purpose flour

(113 g

(250 g) granulated sugar

container whole milk ricotta cheese (room temperature)

eggs (room temperature)

lemon

almonds

Preheat oven

Preheat oven to 350&deg; F. Line the bottom of a 9-inch springform pan with parchment paper and grease with nonstick spray. Set aside.

Whisk dry ingredients

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Mix butter, sugar, ricotta

In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar until creamy, about 2 minutes. Add ricotta and mix until very light and fluffy, about 5 minutes.

Add wet ingredients

Add eggs, lemon zest, lemon juice and almond extract. Beat until combined. Scrape down the bottoms and sides of the bowl as needed.

Add dry ingredients

Add flour mixture and chopped almonds. Fold in with a spatula (avoid over-mixing). Pour batter into prepared pan and spread evenly.

Bake cake

Bake at 350&deg; F for 45 to 55 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cake cool for 10 minutes, then slide a butter knife around the edge. Release the edge of the springform pan and place the cake on a wire rack to cool completely.

Garnish and serve

When ready to serve, place slivered almonds on top of the cake. Dust with confectioners&rsquo; sugar through a fine mesh sieve. Slice and serve.

Rich and flavorful, this Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon. A simple Italian cake.

salt*

egg yolk (room temperature)

+1 tablespoon butter (melted and

vanilla or lemon extract

milk 2% or whole milk (room temperature)

Pre-heat oven to 350F (180C). Grease and flour or spray a 9½-10 inch bundt pan (24cm).

In a medium bowl whisk together the flour, baking powder and salt.

In the bowl of a stand mixer with the flat beaters or a large bowl with beaters beat together the eggs, yolk and sugar for 2 minutes, add the melted butter and vanilla, beat to combine. Beat in the ricotta, add the zest and milk, beat to combine.

Add the dry ingredients and combine. Transfer the batter to the prepared pan and bake for approximately 50-55 minutes. Let cool in pan then move to a serving plate. Dust with powdered sugar before serving. Enjoy!

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that&#039;s flavored with fresh raspberries, lemon juice, and zest. It&#039;s perfect for spring, summer, and any other time of year!

Lemon Raspberry Ricotta Cake

½ cups Fresh Raspberries (plus extra for topping)

Flour

Domino® Golden Sugar

All-Purpose Flour

¼ tsp Baking Powder

Salt

Lemon

Large Eggs

Milk Ricotta Cheese

tsp Vanilla Extract

Unsalted Butter (melted)

Domino® Powdered Sugar (for dusting/garnish top of cake)

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and dust with powdered sugar.

In a small bowl, toss the clean raspberries with 1-2 tablespoons of all-purpose flour. Set to the side.

In a medium-size mixing bowl, whisk together the Domino® Golden Sugar, all-purpose flour, baking powder, salt, and lemon zest. Set to the side.

In a large-size mixing bowl, whisk together the eggs, ricotta cheese, lemon juice, and vanilla extract until well combined.

With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour coated raspberries. The batter will be thick and on the heavier side, but airy.

Spoon the batter into the prepared 9-inch springform pan and top with additional fresh raspberries.

Bake for 45-50 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.

Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with Domino® Powdered Sugar (optional), and serve.

Keep the lemon raspberry ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. For keeping fresh longer, you can also store the cake for up to a week in the refrigerator.

https://www.youtube.com/watch?v=8erKBidt5-Q

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!

Full Printable Recipe ► https://beyondthebutter.com/lemon-raspberry-ricotta-cake/

Ingredients:

Flour Coated Raspberries
・1 ½ cups Fresh Raspberries
・1-2 tbsp All-Purpose Flour

Lemon Raspberry Ricotta Cake
・1 cup Domino® Golden Sugar
・1½ cups All-Purpose Flour
・2 ¼ tsp Baking Powder
・1 tsp Salt
・2 tsp Lemon Zest
・3 Large Eggs
・1½ cups Whole Milk Ricotta Cheese
・3 tbsp Lemon Juice
・1 tsp Vanilla Extract
・½ cup Unsalted Butter, melted
・Domino® Powdered Sugar, for dusting/garnish top of the cake

Subscribe ► https://www.youtube.com/c/BeyondtheButter


Follow Me On ►
Facebook: https://www.facebook.com/beyondthebutter
Instagram: https://www.instagram.com/beyond.the.butter
Pinterest: https://www.pinterest.com/beyondthebutter
Website: https://www.BeyondtheButter.com​​

#lemonraspberryricottacake #raspberries #lemons #lemonricottacake #beyondthebutter #dominosugar #ricottacheese #easydessertrecipes
#cakerecipes

A light and super moist cake made with fresh ricotta and lemon.&nbsp;

5.5 tbsp granulated sugar, (69 grams)

tbsp all-purpose flour, (47 grams)

tsp baking powder, (4 grams)

ricotta, (81 grams)

sugar,

Preheat the oven to 400°F. Grease a 6"...

Preheat the oven to 400°F. Grease a 6" cake pan with some softened butter.

In a large bowl, mix the butter and...

In a large bowl, mix the butter and sugar together using a rubber spatula. When the two are combined and creamy, add in the egg and mix to combine. 

Pour in the flour, baking powder, and salt....

Pour in the flour, baking powder, and salt. Stir everything together.

Then add in the ricotta, lemon zest, and...

Then add in the ricotta, lemon zest, and grated apple. Again, stir everything to combine  - there should be no visible clumps of flour or dry ingredients. 

Scrape the batter into the prepared cake pan...

Scrape the batter into the prepared cake pan and smooth out the batter. Bake the cake for approximately 25 minutes, until the cake is beginning to golden on top and the edges start to pull away from the sides of the pan.

Let the cake cool in the pan for...

Let the cake cool in the pan for 15 minutes before flipping out onto a wire rack to cool completely. Dust the top with powdered sugar. 

https://mediavine-res.cloudinary.com/video/upload/zvimkq8scf0bw7bq8z6j.mp4

A recipe for easy lemon ricotta cake. A one-bowl recipe that any level baker can make!

This traditional Italian cake is moist, zesty and will keep in an airtight container for up to 4 days, so it’s great to have on hand for a mid-morning pick me up with coffee. You could also serve it with ice-cream or thick cream for an indulgent dessert.

Best-ever Italian lemon cake recipe

butter, chopped,

(3/4 cup) caster sugar

20.00 ml finely grated lemon rind

fresh ricotta, crumbled

(2/3 cup) self-raising flour

(1/3 cup) polenta

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770890463001&=domain=taste

5348771529001-5770890463001

This moist lemon ricotta cake is light and lemony, comes together in one bowl, and is perfect for serving next to a cup of coffee or tea.

Moist Lemon Ricotta Cake

Butter (room temp)

Ricotta (room temp)

tsp Vanilla extract

tsp Kosher salt

Lemon juice

Eggs (room temp)

Baking soda

Baking powder

Preheat the oven to 180 (350f) and prep an 9-inch baking pan with cooking spray and parchment paper.

In a large mixing bowl, add the softened butter, granulated sugar, lemon zest, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes or until creamy.

Strain the ricotta cheese from all the liquids add the ricotta cheese and salt to the mixture, and mix until the mixture is creamy and smooth.

Add the room-temperature eggs, and lemon juice, and mix until the mixture is well combined.

Add the flour, baking powder, and baking soda, and mix until the mixture is just combined and there are no lumps of flour visible. Do not overmix the batter.

Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 38-45 minutes or until a toothpick inserted into the cake comes out clean.

Allow the ricotta cake to chill at room temperature until it&#39;s not too warm, and top it with powdered sugar, and serve!

Fluctuated a bit between another recipe. Used a Bundt pan. So far so good. 
Kind of confusing.

This delicious, easy Italian Lemon ricotta cake is made with fresh lemons, creamy ricotta cheese, and a hint of vanilla extract for an irresistible sweet, citrusy flavor!

Unsalted butter (room temperature)

250 g Granulated sugar

Eggs (room temperature)

Vanilla extract

Lemon juice (freshly squeezed)

250 g Ricotta cheese

All-purpose flour

g Powdered sugar

Pre-heat oven to 175°C / 347°F and grease your 9 inch / 23 cm springform pan.

Zest 2 lemons and massage the zest into the granulated sugar.

Cream butter with the lemon sugar until light and fluffy, then whip in the eggs one by one, vanilla extract, lemon juice then finally whip in the ricotta cheese.

Sift the flour, salt, baking powder, and baking soda together into the mixture and fold the dry ingredients into the wet ingredients using a rubber spatula just until combined.

Pour the lemon ricotta cake batter into the prepared pan and smooth the top with an offset spatula.

Bake the cake at 175°C / 347°F for 40-45 minutes or until a toothpick inserted comes out clean.

Let the cake completely cool then dust with powdered sugar, decorate with lemon zest, and serve with whipped ricotta (whip ricotta cheese with powdered sugar for 2-3 minutes).

Serve the cake the same day and store any leftovers at room temperature in an airtight container.

Top 11 lemon ricotta cake recipes from across the web

The most viewed lemon ricotta cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

A GOOD LEMON RICOTTA CAKE

Glazed Lemon Ricotta Cake

Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Lemon Raspberry Ricotta Cake

Lemon Ricotta Cake

Best-ever Italian lemon cake recipe

Moist Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Top 11 lemon ricotta cake recipes from across the web

The most viewed lemon ricotta cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

A GOOD LEMON RICOTTA CAKE

Glazed Lemon Ricotta Cake

Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Lemon Raspberry Ricotta Cake

Lemon Ricotta Cake

Best-ever Italian lemon cake recipe

Moist Lemon Ricotta Cake

Italian Lemon Ricotta Cake

The most viewed lemon ricotta cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine