Creamy Lemon Ricotta Cake

The creamy lemon ricotta cake is a sweet delicacy that combines the freshness of citrus with the velvety texture of ricotta. I present to you here a classic Italian version of this cake.

Ingredients

• 250 g of all-purpose flour
• 100 g of butter at room temperature
• 100 g of granulated sugar
• 1 large egg
• A pinch of salt
• The grated zest of 1 lemon

For the filling:

• 500 g of ricotta
• 150 g of granulated sugar
• 3 large eggs
• 2 lemons (grated zest and juice)
• A pinch of powdered vanilla or vanilla extract

Preparation

1. Prepare the pastry dough: in a bowl, combine the flour with the diced butter, sugar, egg, salt, and grated lemon zest. Work the ingredients quickly until you have a homogeneous mixture. Form a ball, wrap it in cling film, and let it rest in the refrigerator for about 30 minutes.
2. Meanwhile, prepare the filling: sieve the ricotta to make it finer and creamier, then in a bowl mix the ricotta with the sugar, eggs, lemon zest and juice, and vanilla. Stir until you have a smooth and homogeneous filling.
3. Preheat the oven to 170 °C.
4. Roll the pastry dough into an even layer and line a previously buttered and floured cake tin with it, creating a tall edge.
5. Pour the ricotta filling into the pastry shell and level it with a spatula.
6. Bake in the oven for about 45-55 minutes or until the cake is well browned and firm to the touch. The center should be just soft, as it will set once cooled.
7. Allow cooling completely before removing the cake from the mold.
8. Serve the lemon ricotta cake at room temperature or slightly chilled.

Curiosity

The lemon ricotta cake has its roots in the Italian confectionery tradition, particularly appreciated for its delicate flavor and the freshness that makes it ideal as a dessert at the end of a meal or for an afternoon break. Lemon, the undisputed protagonist for its aroma, pairs perfectly with the sweetness of ricotta, creating a balance that is extremely pleasant to the palate.