Lemon Ricotta Cake
Lemon Ricotta cake brings back wonderful memories from my childhood! I was fortunate to grow up surrounded by family that loved and appreciated cooking food together! This cake is sweet, tart, moist, and oh-so buttery! Our recipe will brighten up any occasion!
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We have included a traditional Italian vanilla yeast product, Paneangeli Lievito Pane Degli Angeli. You may find this locally or online. While we prefer this product in our recipe, if you are unable to find it, there is a substitution noted at the end of the ingredients.
We have used two sizes of springform pans over the years. Please note the temperature and time differences listed below.
10" Springform Pan (Used for the photo above)
Preheat oven to 325℉
Bake time: 40-45 mins
Preheat oven to 350℉
Bake time: 45-55 mins
Grease pan with unsalted butter or non-stick cooking spray. You may also line the bottom of the pan with parchment paper and grease or spray the top.
1½ sticks of unsalted butter, softened to room temperate (¾ cup)
1 cup white or golden sugar
½ cup light or dark brown sugar
15 ounces whole milk ricotta cheese
3 eggs, at room temperature
The zest and juice of 1 lemon (2 tablespoons of juice)
1½ cups white Kamut flour or all-purpose flour
1 sachet Paneangeli*
½ teaspoon salt
Powdered sugar to sift on top (as much or as little as you like!)
*Substitute for Paneangeli:
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1. In the bowl of a stand mixer with a paddle attachment, cream together butter, white and brown sugar on a low speed for 2 minutes.
2. Add ricotta, increase speed to medium and continue to blend for 3-4 minutes. (This will make the cake light and airy!)
3. While you wait for the ricotta mixture to blend, in a large bowl, whisk together the flour, Paneangeli sachet (or dry ingredients from substitute), and salt. Set aside.
4. Lower the speed on your mixer and add eggs, one at a time until combined.
5. Add the lemon zest and juice. (Add vanilla here if using Paneangeli substitute)
6. Add about half of the whisked dry ingredients in and allow to combine a few seconds before adding the second half. Mix a few more seconds before turning off the mixer and scraping down the sides of the bowl. I also try to mix the base of the bowl a bit, as some ingredients tend to get caught here. Turn the mixer back on to a low speed and mix until just combined. Do not overmix! We don't want to take the air out of the ricotta mixture.
7. Pour the batter evenly into your prepared pan.
8. Bake until a toothpick is inserted into the center and comes out clean. The center will not jiggle if the pan is gently shaken. 10" pan (40-45 minutes) 9" pan (45-55 minutes)
9. Remove pan from the oven and allow to cool for 10-15 minutes before unlocking the collar and removing the base of the pan. Transfer cake to a cooling rack and allow to fully cool.
10. Dust with powdered sugar and serve! Store in an airtight container. The powdered sugar will dissolve in storage. It tastes delicious as is, or you can dust again with more powdered sugar!
Our printable recipe card, photos, and favorite tools are below! Enjoy!
KitchenAid or similar mixer with a paddle attachment
Sea Salt - Redmond Real Salt
White Kamut Flour - We order 25 lb bags through The Food Nanny