You are going to love my Italian Lemon Ricotta Cake Recipe. This rich, moist cake is an easy cake recipe filled with rich lemon flavor and creamy ricotta that is an authentic Italian treat - made right in your kitchen. This easy lemon ricotta cake may look plain, but the taste is out of this world! An Italian cheesecake if you will!
Preheat oven to 350 degrees (see notes for high altitude) and butter or spray using baking spray an 8 or 9” springform pan, then dust with flour or powdered sugar.
In a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes, longer if using all-natural cane sugar.
Scrape down sides, add ricotta cheese and sour cream and blend until light and fluffy, 4-5 minutes.
Add eggs one at a time, mixing for 30 seconds on medium speed until all eggs are incorporated. Pour in vanilla extract, lemon zest and lemon juice, mixing to combine.
Note: the mixture will look curdled; don’t worry, that’s how it should look, it will come together into a beautiful batter after adding the flour mixture.
Whisk together the flour, baking soda and salt, add ¼ - ⅓ cup at a time with mixer on low speed. After all the flour has been added, scrape down the sides of the bowl and mix until just combined – do not over mix.
Spoon batter into prepared pan, smoothing out so that batter is even, then giving the pan a few taps to settle the batter, removing any air bubbles. Bake for 45-65 minutes until the cake is set in the middle and a toothpick inserted comes out clean.
Remove to wire rack and cool for 15 minutes, then remove the collar from the pan and allow to cool completely on wire rack. Dust with powdered sugar if desired, just before serving.
Serve warm, room temperature or cooled - delicious anyway you look at it.
High Altitude Instructions
Decrease sugar to 1 ¼ cups
Increase flour by 3 tablespoons
Bake at 350 degrees for dark pan, at 375 for light springform pan
TipsLike all cheesecakes they can be finicky at times, my first few times making this cake I took it out too soon, it looked gorgeous until it cooled, then sunk slightly in the middle. Bringing my ingredients up to room temperature helped to reduce this problem as well as baking a little longer. If using an 8” inch springform pan, you will need to bake the cake a little longer, closer to 60 minutes. If browning too much, lay a sheet of aluminum foil over the top.Make Ahead & StorageGreat make ahead dessert, this dessert gets better with time! Store on counter wrapped in plastic wrap or in an airtight container for up to 3 days. Refrigerate up to 7 days and may be frozen up to 3 months. Variations
Replace Almond extract instead of vanilla
Add 1 cup fresh or frozen blueberries tossed in a tablespoon of the flour mixture and then hand fold into the batter. Other berries may also be used.
Top with fresh figs, stems removed, guartered, laying the figs on top of the batter.
Sprinkle coarse sugar (Turbinado or Demerera) on top before baking
Serve with a little dollop of creme fraiche, whipped cream or just some berries.