Description
Homemade jamie oliver lemon ricotta cake delivers Mediterranean sunshine on a plate. Creamy Italian ricotta and zesty citrus create a delightful dessert perfect for sharing with friends and family.
Ingredients
Scale
- 15 oz (425 g) whole milk ricotta cheese
- 1.5 cups (300 g) sugar
- 3 large eggs
- 1.5 cups (180 g) flour
- 0.75 cup (170 g) butter, softened (1.5 sticks)
- 1 tsp vanilla
- 1 large lemon, zested and juiced
- 0.5 tsp baking soda
- 0.5 tsp salt
- powdered sugar for dusting on top of the cake
Instructions
- Preparation: Preheat oven to 350°F. Grease a 9-inch springform pan with butter and dust with powdered sugar to prevent sticking.
- Creaming: In a large mixing bowl, blend softened butter and granulated sugar until smooth and pale, creating a light, fluffy base for the cake.
- Incorporating Ricotta: Add ricotta cheese to the butter-sugar mixture, whipping for 4-5 minutes until the texture becomes exceptionally airy and well-integrated.
- Egg and Flavor Infusion: Introduce eggs individually, ensuring complete incorporation. Fold in vanilla extract, freshly grated lemon zest, and lemon juice, mixing until uniformly combined.
- Dry Ingredient Integration: Sift baking soda and sea salt into the mixture. Gently fold in all-purpose flour, carefully mixing until just incorporated, scraping bowl sides to ensure even distribution.
- Baking Process: Pour batter into prepared pan, spreading evenly. Bake for 45-55 minutes, watching for a golden surface and a clean toothpick test indicating perfect doneness.
- Cooling and Finishing: Allow cake to rest in pan for 15 minutes, then carefully remove from springform. Transfer to a wire rack to cool completely. Once at room temperature, dust with powdered sugar and slice to serve.
Notes
- Prep Pan Perfectly: Butter and dust the springform pan thoroughly to ensure the cake releases smoothly without sticking.
- Cream Butter Completely: Mix butter and sugar until pale and fluffy, which takes 4-5 minutes of consistent beating to develop the ideal texture.
- Fold Flour Gently: Mix flour delicately to avoid overworking the batter, which can make the cake dense and tough instead of light and tender.
- Check Doneness Carefully: Use the toothpick test to confirm baking – it should come out clean, with no wet batter clinging when inserted into the cake’s center.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 43 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg