Lemon ricotta cake – a piece of bliss to delight breezy winters!
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Lemon Ricotta Cake is a forever love when it comes to welcome cozy, breezy days of winter! This Italian inspired dessert possesses an unmatchable and magnificent flavour. The creamy moisture and a delicious richness play are wholly driven by sizzling ricotta, and the citrus splash of lemon zest is an eloquent culinary art. Trust me; lemon ricotta cake is the one-stop dessert which will make you crave over its paradise-like flavour that you won’t forget ever in your life.
The authentic regal vibe of Italian lemon ricotta cake will be delightfully welcomed in all your weekend brunches –a specific traditional ricotta cake is comprised of either almond flour or semolina flour. We have revealed all the amazing lemon ricotta cake recipes that are easy to make and make the most affordable, easy-peasy versions of heaven-like dessert. You can also try on some softer version made with white flour!
LEMON RICOTTA CAKE EASY RECIPE
Explore the recipe to taste the airiest, light, fluffy, and moist cake, the blending of ricotta cheese with cheerful lemon cake energizes the soul, body and of course taste buds. The glaze will enhance its beauty to the whole next level. You can also sprinkle up powdered sugar if you want no glaze.
Ingredients:
- Cake flour – 1 ½ cups
- Lemon, juiced and zest – 1
- Vanilla extract – ½ teaspoon
- White sugar – 1 cup
- The container of whole-milk ricotta cheese – 1 (15 ounces)
- Butter, softened – ¾ cup
- Lemon extract – 1 teaspoon
- Baking powder – 1 teaspoon
- Eaches eggs at room temperature – 3
- Baking soda – 1 teaspoon
- Salt – ¼ teaspoon
Glaze:
- Powdered sugar – 1 cup
- Lemon juice – 2 tablespoons
- Lemon zest – 1 tablespoon
Instructions
- Keep the oven to preheat at 350 degrees F. Take a tube pan and grease and flour it.
- Blend together baking soda, cake flour, baking powder and salt in a large bowl.
- Use an electric mixer and beat sugar on medium speed in a separate bowl; beat it for about 3 minutes, to the point it becomes light and fluffy. Pour a single egg at a time, and beat it to incorporate well. Beat in lemon juice, lemon zest, ricotta cheese, lemon extract, and vanilla extract, blend it completely. Stream flour mixture and mix it until you get the smooth batter. Stream all the batter into all-ready tube pan.
- Bake it in the preheated oven; a toothpick should come out clean when inserted in the middle, 40 to 50 minutes. Allow the pan to get cool for 10 minutes before you invert it on a wire rack to cool completely, at least for 30 minutes.
- Blend lemon juice, powdered sugar and lemon zest meanwhile. Stream a glaze over cooled cake.
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LEMON RICOTTA POUND CAKE
Your weekend truly needs this baking wonder to have the most tranquillizing and toothsome dessert after soulful weekend brunch; explore this lemon ricotta pound cake and be ready to amaze your taste buds with the unmatchable tasty flavour.
Ingredients
- Butter room temperature – ½ cup
- Sugar – 1 cup
- Small to medium eggs, room temperature – 3
- Ricotta (store-bought or homemade – see below) – 1 cup
- Vanilla – ½ teaspoon
- Almond extract – ½ teaspoon
- Lemon juice – ¼ cup
- Zest from lemon – 1
- Flour – 1 ½ cup
- Baking powder – 1 ½ teaspoon
- Salt – ¼ teaspoon
For the topping
- Powdered sugar – ¾ cup
- Lemon juice – 2 tablespoons
- Almond extract – ½ teaspoon
For the candied lemon slices:
- Lemon juice – 2 tablespoons
- Lemon thinly sliced and seeded – 1
- Water – ¼ cup
- Sugar – ½ cup
Instructions
- Make the oven ready by preheating it at 350 degree F. Spray some cooking spray on a loaf pan. Cream and blend butter and sugar together until you get the perfect light and fluffy. Add on some eggs, a single at a time, and beat nicely after each addition. Clean out the sides of the bowl and pour lemon juice, zest, ricotta and extracts. Blend all the dry ingredients and mix them into the wet mixture. Mix until it becomes very smooth and stream into loaf pan. Bake it until a toothpick comes out clean, for 45 minutes at least. Allow it to cool down slightly, take out from the pan and afterwards cook on the cooking rack.
- The cake can create candied lemon slices. Take a 9” skillet and heat up sugar along with water and lemon juice until sugar is completely incorporated. Now add up some lemon slices and cook it on low heat flame until liquid formed into thick syrup and lemons get soft and tender. This process will almost take 20 minutes. It depends upon the flame of heat. Flip your lemons to prevent them from turning brown. Take out and keep it on parchment paper.
- Blend all the topping ingredients and blend them well. Roll out the glaze over the completely cooled cake and spread some candied lemon slices on it.
Lemon Almond Ricotta Cake
This lemon ricotta almond cake is very moist, full of earthy almond flavour and it makes an awesome dessert for winter jamborees and indoor parties.
Ingredients
- Butter softened – 1/3 cup
- Vanilla – 1 teaspoon
- Sugar (divided as per instructions below) – 1 cup
- Eggs (separated) – 3
- Ricotta cheese – 1 ¼ cups
- Grated lemon zest – 2 tablespoons
- Lemon juice – ¼ cup
- Ground almonds – 1 cup
- Flour (or gluten-free 1:1 flour) – 1 cup
- Baking powder – 1 teaspoon
- Salt – a pinch of it
- Sliced blanched almonds – ¼ cup
Instructions
- Keep the oven to preheat for 350F and take a 10″ round baking dish or pan and grease it.
- Take a clean medium-sized bowl, stream some eggs and beat egg whites on high speed using a hand mixer or stand mixer; the soft peaks should form. Afterward, gently pour ¼ cup of the sugar and beat it to the point stiff peaks form. Keep it aside.
- In a large bowl, beat the butter using the mixer; you should get a light and fluffy blend, about 3 minutes in the large-sized bowl.
- Add the vanilla, egg yolks, remaining ¾ cup sugar, lemon zest, ricotta cheese and lemon juice and beat all of them on medium speed until it becomes a smooth blend. Pour the flour, baking powder, ground almonds and salt. Beat all the ingredients again on medium speed until you get a well-combined mixture.
- Pour in 1/3 of the egg whites until mixed and then softly fold in the leftover egg whites just until the batter becomes completely smooth. Repeating this process will make it easier to blend in the egg whites properly.
- Roll out the batter into the ready pan and use a back of a spatula, and even it out. Sprinkle some almond chunks on the cake evenly and bake it for approximately 40 minutes until the cake gets lovely light browned shade on all edges, and the edges should start to pull away from the corners of the pan. A toothpick that is inserted should come out clean.
- Allow the cake to cool down and sprinkle some icing sugar if you like, and your cake is ready to serve.
LEMON RICOTTA CAKE RECIPE
The lemon ricotta cake is truly rich, a very soft fluffy texture with a good density, which greatly mimics muffins; it’s very creamy and full of fresh energizing lemon essence. The very beautiful highlighting fresh sweetened strawberries are pure bliss to soul and taste buds, and thick whipped cream is a godsend blessing for dessert lovers. Go for this spectacular recipe to experience the thrill of multilayered dreamy cake.
Ingredients
- 1 teaspoon vanilla extract
- 1 1/3 cups All-purpose flour (scoop and level to measure)
- 1 1/2 cups Whole milk ricotta cheese
- ¼ teaspoon salt
- 1 cup White granulated sugar
- 1/2 cup Unsalted butter, softened
- 2 ½ tbsp Lemon zest
- 3 Nos Large eggs
- 2 teaspoons baking powder
Topping
- 1 lb Fresh strawberries, diced or sliced
- 3 ½ tbsp Granulated sugar, divided
- 1 cup (235ml) heavy cream
Instructions
- Keep the oven to preheat for 350 degrees. Take a 9-inch springform pan and butter it, and get some parchment paper and butter parchment, line bottom with a round of parchment.
- Take a medium-sized mixing bowl and pour flour, baking powder and salt together and whisk together; keep it aside.
- Cream together lemon zest, sugar, butter until it becomes pale and fluffy in a bowl of an electric stand mixer.
- Blend all the eggs at a single time and afterwards stream a vanilla.
- Stream half of the flour mixture and blend it until it is wholly combined, stream some ricotta and again mix it to the point it is fully incorporated.
- Now take the last half of the flour mixture, pour and blend it until it is fully combined. Softly fold the batter to make sure the ingredients are completely added.
- Stream the batter into the ready springform pan and roll out an even layer. Bake it in the preheated and all-ready oven, until the cake is completely set, for about 45 - 50 minutes.
- Allow the cake to get cool for 10 minutes, then take a knife and run throughout the corners edges to loosen any edges stuck up slightly; take out springform ring and consistently let it cool.
- Slice and create an artistic culinary of macerated strawberries and whipped cream once it is cool.
Macerated Strawberries
- Take a medium-sized mixing bowl, stream two tablespoons of the sugar along with some strawberries. Give it some rest in the refrigerator.
- Use an electric hand mixer to whip heavy cream in a separate medium-sized bowl until it soft peaks form.
- Stream 1 1/2 tablespoons sugar and whip it to the point the stiff peaks form. Serve when the cake is ready, and store it in the refrigerator.
