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  • Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Posted on Aug 26th, 2024
by Mia Florea
Categories:
  • Cake Recipes
  • Dessert
ricotta cake

This Italian Lemon Ricotta Cake is light, moist, and bursting with fresh lemon flavor. The ricotta adds a creamy richness, making it the perfect dessert for a taste of Italy at home.

But how do you elevate a traditional Italian lemon ricotta cake? By adding the right spices! Check the recipe below for more details! 🙂

Enjoy! 🙂

ricotta cake

Italian Lemon Ricotta Cake

Mia Florea
This is an elevated lemon ricotta cake recipe which you'll simply love. Easy to make and super flavorful.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine Italian
Servings 8 servings

Ingredients
 
 

Dry ingredients:

  • 1½ cups all-purpose flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cardamon
  • ½ tsp ground cinnamon

Wet ingredients:

  • 1 cup ricotta
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup olive oil
  • ¼ cup fresh lemon juice
  • ¼ cup milk
  • zest of 1 lemon
  • 2-3 strains of saffron placed in 1 teaspoon orange blossom water for about 10-15 mins.
  • 1 tsp orange blossom water

Instructions
 

  • Preheat the oven to 180 °C/356 °F. Line a 20 cm/8-inch cake tin with parchment paper.
  • Place the saffron in the orange blossom water and leave for 10-15 mins.
  • In a bowl, whisk together the dry ingredients. In another bowl whisk together the wet ingredients.
  • Pour the wet ingredients into the dry and mix until smooth. Pour the mixture into the cake tin and bake for 30-35 mins or until a skewer comes out clean.
  • You could serve this cake with Greek yogurt and orange jam for a more sophisticated slice.

Notes

ricotta cake
Tried this recipe?Let us know how it was!

Related: Walnut Ricotta Cake
Related: Ricotta Hotcake
Related: Blueberry, Hazelnut & Ricotta Cake
Related: 20 Italian Desserts to Try Out
Related: Raspberry Lemon Loaf Cake
Related: Italian Almond Pistachio Cake w/ Cream Cheese Frosting

Mia Florea

I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since. I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager. After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.

2 Comments Hide Comments

MayaC says:
January 31, 2025 at 1:40 am

5 stars
Turned out very fluffy and full of flavor. I like that it’s easy to customize with whatever you have on hand. Great recipe 👍

Reply
Chef's Pencil Staff says:
February 3, 2025 at 6:02 pm

Thanks Maya!

5 from 2 votes (1 rating without comment)

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