Description
Lemon Ricotta Cake
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup ricotta cheese
3 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Powdered sugar, for dusting
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the ricotta cheese and beat until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove the sides of the springform pan and let the cake cool completely on a wire rack.
Dust the top of the cake with powdered sugar before serving.
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, ensure all ingredients are at room temperature for optimal blending. Preheat your oven and prepare your springform pan by greasing it thoroughly and dusting with flour, tapping out the excess. In your large mixing bowl, cream the butter and sugar for a full 3-5 minutes until pale and fluffy; this incorporates air for a lighter crumb. When adding the ricotta, beat until no large lumps remain. Incorporate the eggs one by one, allowing each to fully emulsify before adding the next to prevent the batter from breaking. When combining wet and dry ingredients, use a spatula and fold gently until just a few streaks of flour remain to avoid over-mixing and a tough cake. Bake on the center rack and perform the toothpick test at the 45-minute mark.
Serving Suggestions
This versatile cake pairs beautifully with a variety of accompaniments. For a simple, elegant presentation, serve a dusted slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a burst of berry flavor, accompany it with a compote of macerated strawberries or blueberries. A drizzle of a simple lemon glaze (made from powdered sugar and lemon juice) can be used instead of the dusting sugar for a tangier, sweeter finish. It also makes a delightful dessert for brunch or afternoon tea.
How-to Summary
In brief: Preheat oven to 350°F and prepare a 9-inch springform pan. Whisk dry ingredients (flour, baking powder, salt). Separately, cream butter and sugar, then blend in ricotta. Add eggs one at a time, then vanilla, lemon juice, and zest. Fold dry ingredients into wet mixture until just combined. Bake for 45-50 minutes until a tester comes out clean. Cool in pan for 10 minutes, then remove ring to cool completely. Dust with powdered sugar before serving.
Frequently Asked Questions
Can I use low-fat ricotta?
Full-fat ricotta is highly recommended for the best moisture and rich texture. Low-fat varieties may result in a drier, less tender cake.
My cake is browning too quickly. What should I do?
If the top is browning too fast, tent it loosely with aluminum foil for the remainder of the baking time. Ensure your oven rack is in the center position.
Can I make this cake in a regular cake pan?
A springform pan is ideal for easy removal. If using a regular 9-inch cake pan, grease and line the bottom with parchment paper for safe extraction.
How should I store leftovers?
Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
Can I add blueberries to the batter?
Absolutely! Toss 1 cup of fresh or frozen blueberries in a tablespoon of the measured flour to prevent sinking, then gently fold them into the batter just before pouring into the pan.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter, eggs, or ricotta won’t emulsify properly, leading to a dense cake.
- Over-mixing the batter: Once the flour is added, mix only until combined. Over-mixing develops gluten, resulting in a tough, rubbery texture.
- Not properly preparing the pan: Inadequate greasing and flouring can cause the cake to stick, especially with the moist ricotta batter.
- Opening the oven door too early: Wait until at least the 40-minute mark to check for doneness. Early opening can cause the cake to fall.
- Skipping the cooling step: Removing the cake from the springform base while it’s too warm can cause it to break apart.
Conclusion
This Lemon Ricotta Cake is a stunningly simple dessert that delivers impressive flavor and a wonderfully moist, tender crumb. The combination of bright citrus and rich, creamy cheese creates a balanced treat perfect for any occasion. By following the detailed guide and avoiding common pitfalls, you can confidently bake a cake that is sure to become a cherished recipe in your collection. Its elegant simplicity and delightful taste are guaranteed to earn compliments from everyone at the table.