Italian Lemon Ricotta Cake

You may have noticed that I am somewhat obsessed with one bowl, a recipe without a mixer like this Italian Lemon Ricotta Cake. I like this cake can be made in minutes and this is a win-win when they also get decent results. They are perfect for busy workdays when you need dessert in a hurry, as well as for dinner parties when there are millions of other things to do to get ready.

If you are looking for a cake that universally attracts lemon cake it seems that it is always very well received. I have been making this French Grandma Lemon Yogurt Cake for years and have never failed to receive extraordinary reviews.

I decided the new lemon dessert was long overdue and the Lemon Ricotta Cake was as popular as the guests around our table. It seems that even hard chocolate lovers fall in love with this delicious orange cake.

Photograph of a table of Italian Lemon Ricotta Cake on a plate of white base cake, surrounded by pansies and roses with utensils and serving plates in the foreground.
Is that ricotta cake?

Ricotta Cake is an Italian inspired dessert that includes ricotta cheese as one of the main ingredients. Ricotta cakes can be found in every la panetteria (bakery) and supermarkets throughout Italy. Although there are many variations, depending on the region, ricotta cakes are a universally preferred Italian dessert.

Ingredients

For the cake:

• ½ cup butter 4 ounces
• 1½ ricotta cups
• ¾ cup sugar
• 3 large eggs
• 1 tablespoon finely grated lemon zest from 2 medium size lemons
• 1 teaspoon of vanilla extract
• Asp almond extract is extracted
• 1 ½ cups all-purpose flour
• 2 teaspoons of baking powder
• Asp teaspoon kosher salt
• For the buttercream icing:
• ¼ cup butter
• 2 tablespoons of fresh lemon juice
• 2½ tablespoons half & half (or whole milk)
• 3 cups powdered sugar
• 1 teaspoon of vanilla extract

Instructions

For the cake:

Preheat oven to 375˚F. Spray 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat the bottom and sides of the pan. Set aside.

Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).

Sprinkle flour, baking powder, and salt over the top of the mixture and just until all the flour is incorporated.

Batter transfers to be prepared pan and smooth the top with a knife or spatula. Preheated oven and immediately lower temperature to 350˚F. Bake for 38-42 minutes or until the cake springs back when lightly touched on and a toothpick inserted in the center came out clean. The top will be lightly golden. The top may crack slightly, that’s okay.

Remove from oven and allow it to cool down 10 minutes, then make it cool and completely free before adding the icing. When cool, transfer to a serving platter (keep flat, bottom side up) and ice with buttercream.

For the buttercream icing:

While the cake is cooling, make the icing. Place the microwave and safe bowl and heat on high power until melted, 30-40 seconds.

Add all the other icing ingredients and whisk together until creamy and well blended. It should be a rather loose spreadable icing. If it's too thick add a bit more half and half. If it's too thin add a bit more powdered sugar.

10. Scoop icing onto the top of the cake. Spread (with an angled spatula) to the edges and down the sides of the cake. Decorate with edible flowers, if desired. 

Allow icing to set before slicing. Can be refrigerated, but bring back to room temperature before serving.

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