Baked Lemon Ricotta Cake Recipe for LoveWithRecipes.com
Looking for a delightful and tangy dessert that’s perfect for any occasion? This Baked Lemon Ricotta Cake is a heavenly combination of creamy ricotta, zesty lemon, and a light, fluffy texture that melts in your mouth. Follow this recipe to create a show-stopping treat that’s as beautiful as it is delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (sheep’s milk preferred) | 750 g |
| Eggs | 220 g (approx. 4 large eggs) |
| Powdered sugar | 170 g |
| Potato starch (Fecola di patate) | 200 g |
| Fresh heavy cream | 120 g |
| Lemon zest | Zest of 2 lemons |
| Lemon juice | 50 g (juice of approx. 2 lemons) |
| Butter | As needed (for greasing) |
| Additional potato starch | As needed (for dusting pan) |
Nutritional Information (Per serving)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 10 g |
| Fat | 14 g |
| Carbohydrates | 27 g |
| Sugar | 15 g |
| Fiber | 1 g |
Instructions
Step 1: Prepare the Ingredients
- Begin by separating the egg whites from the yolks. It’s fine to use eggs straight from the fridge.
- Using a hand or stand mixer, whisk the egg whites until stiff peaks form. Set the beaten egg whites aside for later.
Step 2: Mix the Ricotta Base
- In a large mixing bowl, combine the ricotta cheese and powdered sugar. Beat the mixture with a whisk or hand mixer until smooth and creamy.
- Grate the zest from two lemons directly into the ricotta mixture, ensuring you capture the aromatic oils.
- Squeeze the lemons to extract their juice and measure 50 g. Stir the juice into the ricotta mixture, blending until evenly combined.
Step 3: Incorporate the Dry Ingredients
- Sift the potato starch to remove any lumps, then gradually fold it into the ricotta mixture. Mix gently to ensure a smooth batter.
Step 4: Add Whipped Egg Whites
- Using a spatula, gently fold the beaten egg whites into the batter. Use a folding motion from the bottom of the bowl upwards to preserve the airy texture.
Step 5: Prepare the Baking Pan
- Grease a 24 cm Bundt pan (16 cm at the base and 9 cm deep) with butter.
- Dust the pan generously with potato starch, shaking out any excess.
Step 6: Bake the Cake
- Preheat your oven to 170°C (338°F) in static mode.
- Pour the batter evenly into the prepared Bundt pan, leveling the surface with a spatula.
- Bake on the middle rack for 65 minutes. For the final 10 minutes, move the pan to a lower rack (but not in direct contact with the oven base).
Step 7: Cool and Serve
- Once the baking time is complete, remove the cake from the oven and let it cool completely in the pan.
- Carefully unmold the cake onto a serving plate.
Serving Suggestions
This cake is a versatile dessert that can be served on its own or accompanied by fresh berries, whipped cream, or a dusting of powdered sugar for added sweetness. Perfect for tea time, dinner parties, or a light summer dessert!
Expert Tips
- Use high-quality ricotta: A creamy, high-fat ricotta will yield the best texture. Drain any excess liquid before using.
- Room temperature ingredients: Allow your ricotta and cream to come to room temperature for a smoother batter.
- Don’t overmix: Be gentle when folding in the egg whites to retain the airy texture of the cake.
Make this zesty Baked Lemon Ricotta Cake, and watch it become a favorite for your family and guests. With its light texture and refreshing citrus flavor, it’s guaranteed to leave everyone asking for seconds!
