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Homemade Italian Lemon Ricotta Cake photo

Italian Lemon Ricotta Cake

This Italian Lemon Ricotta Cake is a delightful dessert! Light, fluffy, and bursting with fresh lemon flavor, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup 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 cardamom
  • ½ tsp ground cinnamon
  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup olive oil
  • ½ cup fresh lemon juice
  • ½ cup milk
  • Zest of 1 lemon
  • 2-3 strands saffron soaked in 1 tsp orange blossom water for 10-15 minutes
  • 1 tsp orange blossom water

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9-inch round cake pan
  • Oven Thermometer

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pan to prevent sticking.
  2. Step 2: In a large mixing bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, salt, ground ginger, ground cardamom, and ground cinnamon. Set aside.
  3. Step 3: In another bowl, whisk together the ricotta cheese, granulated sugar, eggs, olive oil, fresh lemon juice, milk, and lemon zest until smooth and well combined.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Be careful not to overmix; you want a light and airy cake.
  5. Step 5: Fold in the saffron and orange blossom water mixture. This step is crucial as it adds a lovely aroma and flavor to your cake.
  6. Step 6: Pour the batter into the prepared cake pan, smoothing the top with your spatula.
  7. Step 7: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. The top should be a beautiful golden color.
  8. Step 8: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving for an elegant touch.

Notes

  • Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to a week.
  • Freeze the cake for up to 3 months, tightly wrapped to prevent freezer burn.
  • For extra lemon flavor, increase lemon juice and zest.