Hamdi Saidani Jamie Oliver’s Lemon Ricotta Cake recipe is one of the best and easiest to make. This Italian dessert, made with lemon and ricotta cheese, allows for the addition of any berry you want. The cake takes about 50 minutes to bake and yields 12 slices.
What Is Lemon Ricotta Cake
Lemon Ricotta Cake is a traditional Italian dessert that beautifully combines the creaminess of ricotta cheese with the tangy freshness of lemon. This cake is light, fluffy, and incredibly moist, making it a perfect dessert and breakfast too.
The cake is made with whole milk ricotta cheese, which gives it a unique, creamy texture that is both rich and light. The addition of fresh lemon juice and zest infuses the cake with a bright, citrusy flavor that perfectly complements the richness of the ricotta.
What Does Lemon Ricotta Cake Taste Like
Lemon Ricotta Cake is a mildly sweet dessert with a distinct lemon taste. The ricotta cheese gives it a slight tang and contributes to its moist texture. It’s a refreshing, light cake that’s perfect for those who prefer desserts that aren’t overly sweet.
Lemon Ricotta Cake Ingredients
- ¾ cup butter softened (1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups flour
- Powdered sugar for dusting on top of the cake
How To Make Lemon Ricotta Cake
- Preparation: Begin by preheating your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and powdered sugar.
- Mixing the Ingredients: In a large bowl, cream together ¾ cup of softened butter and 1½ cups of sugar. Add 15 ounces of whole milk ricotta cheese to the mixture and blend until it becomes light and fluffy, which should take about 4 to 5 minutes.
- Adding the Eggs and Flavor: Mix in 3 large eggs, one at a time. Add 1 teaspoon of vanilla, the zest, and juice of 1 large lemon, and mix to combine.
- Incorporating Dry Ingredients: Stir in ½ teaspoon of baking soda and ½ teaspoon of salt. Finally, add 1½ cups of flour and mix until just combined, making sure to scrape down the sides of the bowl to fully incorporate all of the ingredients.
- Baking: Pour the batter into the prepared springform pan and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Cooling and Serving: Let the cake cool in the pan for 15 minutes before removing the collar and base of the pan. Allow it to cool completely on a wire rack and dust with powdered sugar before serving.
Does Lemon Ricotta Cake Need To Be Refrigerated
Yes, Lemon Ricotta Cake should be refrigerated. It’s best to chill the cake for at least 2 hours before serving to allow the flavors to meld together.
If you have any leftovers, they can be stored in the refrigerator for up to 4 days. To store the cake, place it in a glass cake container or wrap it in plastic wrap and put it in the fridge.
Can You Freeze Lemon Ricotta Cake
As for freezing, Lemon Ricotta Cake freezes well. It can be stored in the freezer for up to 3 months. To freeze the cake, wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. When you’re ready to eat it, thaw the cake in the refrigerator overnight.
What To Serve With Lemon Ricotta Cake
Lemon Ricotta Cake is often served as a dessert, but it’s also perfect for a breakfast or brunch treat. It pairs well with a cup of coffee or tea, and it can also be served with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.
What Can Use In Lemon Ricotta Cake
- Blueberry: Incorporate 1 cup of fresh blueberries into the batter before baking. This will add a burst of fruity flavor to your cake.
- Almond: To infuse the cake with a hint of almond, add 1 teaspoon of almond extract to the batter.
- Olive Oil: If you’re looking for a healthier alternative to butter, you can use olive oil. Replace the butter in the recipe with 3/4 cup of olive oil.
- Raspberry: For a tangy twist, fold 1 cup of fresh or frozen raspberries into the batter before baking.
Lemon Ricotta Cake Calories And Nutrition Facts
- Calories: 310
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 160mg
- Carbohydrate: 44g
- Fiber: 0g
- Sugar: 23g
- Protein: 6g
FAQs
Can I Use Part Skim Ricotta For Ricotta Cake?
Yes, you can use part-skim ricotta cheese in place of whole milk ricotta. The key to achieving the right texture is to thoroughly beat the ricotta, butter, and sugar together before adding the other ingredients. Your cake will still be fluffy and delicious.
Can I Make A Lemon Ricotta Layered Cake?
Yes, you can make a Lemon Ricotta Layered Cake. Simply divide the batter evenly into two round cake pans that have been greased and lined with parchment. Bake for about half of the normal baking time, 25-30 minutes. Test the cakes’ doneness using a toothpick inserted in the center of the cake.
Can I Make Lemon Ricotta Cake In Pound Cake Pan
Yes, you can make Lemon Ricotta Cake in a pound cake pan. Follow the same instructions but adjust the baking time as necessary since a pound cake pan may require a longer baking time.
How To Make This Lemon Ricotta Cake Gluten Free
To make this Lemon Ricotta Cake Gluten Free gluten-free, you can substitute the regular flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum, or add it separately, as it helps with the texture and structure of the cake. The rest of the recipe can remain the same.
Try More Recipes:
Jamie Oliver Lemon Ricotta Cake
Description
Jamie Oliver’s Lemon Ricotta Cake recipe is one of the best and easiest to make. This Italian dessert, made with lemon and ricotta cheese, allows for the addition of any berry you want. The cake takes about 50 minutes to bake and yields 12 slices.
Jamie Oliver Lemon Ricotta Cake Ingredients
How To Make Jamie Oliver Lemon Ricotta Cake
- Preparation: Begin by preheating your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan with butter and powdered sugar.
- Mixing the Ingredients: In a large bowl, cream together ¾ cup of softened butter and 1½ cups of sugar. Add 15 ounces of whole milk ricotta cheese to the mixture and blend until it becomes light and fluffy, which should take about 4 to 5 minutes.
- Adding the Eggs and Flavor: Mix in 3 large eggs, one at a time. Add 1 teaspoon of vanilla, the zest, and juice of 1 large lemon, and mix to combine.
- Incorporating Dry Ingredients: Stir in ½ teaspoon of baking soda and ½ teaspoon of salt. Finally, add 1½ cups of flour and mix until just combined, making sure to scrape down the sides of the bowl to fully incorporate all of the ingredients.
- Baking: Pour the batter into the prepared springform pan and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Cooling and Serving: Let the cake cool in the pan for 15 minutes before removing the collar and base of the pan. Allow it to cool completely on a wire rack and dust with powdered sugar before serving.
Notes
- Use fresh ingredients: Make sure to use fresh ingredients, especially the lemons, as they are the star of the recipe.
- Room temperature ingredients: Make sure that all the ingredients are at room temperature before mixing them. This will ensure that they combine evenly.
- Don’t overmix: Once you add the flour to the batter, mix it just until it is combined. Overmixing can result in a tough cake.
- Use a springform pan: Use a springform pan for easy removal of the cake from the pan.
- Use parchment paper: Line the bottom of the pan with parchment paper to prevent the cake from sticking.
- Don’t overbake: Check the cake for doneness after 35-40 minutes. Overbaking can result in a dry cake.
- Let the cake cool before slicing: Allow the cake to cool completely before slicing to prevent it from falling apart.
- Dust with powdered sugar: Dust the cake with powdered sugar just before serving for an extra touch of sweetness and presentation.
