Ricotta and lemon cake, a soft and fragrant dessert to enjoy at tea time with a good cup of tea, or at breakfast with a latte, but also at the end of a meal. In short, it is a dessert that can give us a treat at any time of the day! Easy and quick to make, this cake always turns out well. I used a small 7-inch pan because there are not many of us left in the family, and as I see it, there’s no need to make large cakes that then remain on the pantry for several days; I prefer smaller cakes to consume within 1 or 2 days at most.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Ricotta and Lemon Cake
- 5.3 oz ricotta
- 3.5 oz sugar
- 3.5 oz all-purpose flour
- 1.8 oz cornstarch
- 1.4 oz butter
- 0.4 oz grated coconut
- 2 eggs (medium)
- 1 lemon (organic, zest and juice)
- 0.25 oz baking powder
- as needed butter
- as needed flour
- as needed powdered sugar
Recommended Tools
- Electric Whisks
- Cake Pan 7-inch diameter
- Sieve
Preparation of the RICOTTA AND LEMON CAKE
Melt the butter in a double boiler or microwave and let it cool.
Sift the all-purpose flour, cornstarch, and baking powder into a bowl; set aside.
In another bowl, pour the ricotta and sugar and mix well using electric whisks. Add the eggs and beat with the whisks for a few minutes.
Add the grated lemon zest (only the yellow part), then squeeze the lemon and add the juice to the mixture by passing it through a fine-mesh sieve.
Pour in the melted butter and continue to mix with the whisks to combine well.
Add the grated coconut, mix and finally add the sifted dry mixture (flour, cornstarch, and baking powder).
Mix for a few minutes until you get a homogeneous mixture, then pour it into a 7-inch diameter greased and floured cake pan, and level the surface using the back of a spoon.
Bake the cake in a preheated static oven at 356°F or a convection oven at 320°F (I used 320°F convection) for about 40 minutes. Test the cake with a toothpick or skewer; if it comes out moist, extend the baking time by a few minutes.
Turn off the oven, open the door, and leave the cake in the oven for another 5 minutes.
Remove from the oven, let the cake cool slightly, then take it out of the pan and place it on a wire rack to cool completely.
Before serving the ricotta and lemon cake, dust it with powdered sugar.
Notes
You can replace the lemon with an orange (zest and juice).
The ricotta and lemon cake can be stored at room temperature, under a glass dome, for 3 – 4 days.
If you liked this recipe, you might also be interested in the Ricotta and Almond Bundt Cake or the Ricotta and Cocoa Balls or the Ricotta and Spinach Dumplings with Butter and Sage.
