The creamy ricotta and lemon cake is a delicate, fragrant dessert with a fresh taste.
This creamy cake, super quick to prepare, really melts in your mouth and is ideal in both the hot season as it should be stored in the refrigerator and in the cold season, for example, as a perfect end to a meal.
To make this dessert, I recommend using cow’s milk ricotta, preferably the creamiest one you can find, and you will see that its melt-in-your-mouth texture will captivate everyone!
Below you will find the recipe written step by step and also the COMPLETE VIDEO, I look forward to hearing from you on social media if this recipe has won you over!
You might also be interested in these other recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: servings for a 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the CREAMY RICOTTA AND LEMON CAKE
- 3 eggs
- 21 oz ricotta (preferably creamy ricotta)
- 6 tbsp sugar
- 1/3 cup potato starch
- zest of 1 lemon (untreated on the surface)
Tools
- Hand whisk
- Springform pan 9 inches in diameter
- 2 Bowls
- Electric beaters
Steps to prepare the CREAMY RICOTTA AND LEMON CAKE
Break the eggs, separating the yolks from the whites into two large bowls.
In the bowl with the yolks, add the ricotta, the potato starch, and the grated lemon zest of a whole lemon. Be careful not to grate the white part of the zest, as it would make your cake bitter.
Start mixing all the ingredients first with a spoon, then after a few seconds continue with a hand whisk; mix until the mixture is uniform in color and especially without lumps. Set aside and take the bowl with the egg whites and the electric beaters.
Start to whip the egg whites with the electric beaters at maximum power, adding the sugar in 3-4 parts, continuing to whip.
Turn off the beaters only when the egg whites are fully whipped, i.e., when the mixture is white, frothy, and glossy (for any doubts, watch the COMPLETE VIDEO at the top of the page).
Gently fold the whipped egg whites into the ricotta mixture until you have a creamy and uniform-colored batter.
Pour it into a 9-inch springform pan lined with parchment paper on the bottom, and bake in a preheated static oven on the center rack at 350°F for about 35 minutes.
P.s.: if you want to use a non-springform pan, simply use a piece of parchment paper larger than the pan’s diameter, so it covers the sides and helps you remove your creamy ricotta cake easily once cooled.
Let your creamy ricotta and lemon cake cool down, then sprinkle the surface with plenty of powdered sugar.
All that’s left is to serve it and enjoy it in all its goodness and delicacy!
Storage and Variations
If you want to make this creamy ricotta cake more indulgent, perhaps to please the children, you can add chocolate chips to the batter, omitting the lemon zest.
Instead of lemon zest, you can use orange zest and you will taste the goodness.
The creamy ricotta and lemon cake keeps:
– in the cold season: outside the fridge, covered with plastic wrap, for one day, then in the fridge for another one or two days.
– in the hot season: it should be stored in the fridge, always covered with plastic wrap, for up to three days.
If you liked this recipe, you can find all the ‘CAKES AND DESSERTS’ recipes on my blog by clicking (HERE).
