Lemon Ricotta Cake

The lemon ricotta cake is a fresh and light dessert, perfect to conclude a meal or for a sweet afternoon snack. Here is how to prepare this exquisite cake.

Ingredients

• 250 g of all-purpose flour
• 150 g of sugar
• 500 g of good quality fresh ricotta
• 3 eggs
• Zest of 2 lemons (untreated)
• Juice of 1 lemon
• 1 packet of baking powder
• A pinch of salt
• Icing sugar (for garnishing)

Preparation

1. Pre-heat the oven to 180 °C.
2. In a bowl, whisk the eggs with the sugar until you have a light and frothy mixture.
3. Add the ricotta and mix carefully to incorporate it into the egg and sugar mixture.
4. Add the grated lemon zest and juice, and mix again.
5. Combine the sifted flour with the baking powder and a pinch of salt, and work the mixture until it is uniform.
6. Butter and flour a cake tin (or use parchment paper), then pour the mixture into it.
7. Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the tin, then transfer it onto a serving plate.
9. Before serving, dust with icing sugar.

Trivia

Ricotta is a very versatile ingredient loved in Italian pastry making, and its pairing with lemon is classic and cherished for its ability to enhance its freshness. This cake, simple but elegant, is open to various interpretations, such as adding pine nuts or candied fruit, to personalize it and make it even more delicious.

To maintain the Italian theme, you might also serve this cake accompanied by an Italian dessert wine, like a Moscato d’Asti or a Passito di Pantelleria, which would sweetly complement the finesse of the lemon and ricotta cake. Enjoy your meal!