The Lemon Ricotta Cake, a traditional Italian cake, has an unbeatable flavor and texture thanks to the fresh lemon juice and ricotta cheese.
It is one of noName's favourites to serve guests - and by popular demand we are sharing our recipe with you.
The key to making a fluffy ricotta cake is to beat the ricotta with the butter and sugar before adding the other ingredients. It is important to be patient here - taking the time to whip air into the ricotta makes all the difference. We also recommend using a handheld or stand up mixer for the best outcome
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170g butter, at room temperature
1.5 cups granulated sugar
450g ricotta
3 large eggs
1 tsp vanilla extract
1 large lemon zested and juiced
1/2 tsp baking soda
1/2 tsp salt
1.5 cups flour
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160g icing sugar
2 tbsp lemon juice
thyme leaves
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Preheat the oven to 170 degrees, and grease a 23 cm springform pan using butter.
In a large mixing bowl, cream together the butter and sugar until combined. It is important that the butter you use is at proper room temperature. Add in the ricotta cheese and beat until fluffy, about 4 to 5 minutes.
Mix in the eggs, one at a time. Add in the vanilla extract, lemon juice and lemon zest and mix to combine. In the same bowl stir in the baking soda and salt. Lastly, add in the flower and mix until just combined, scraping down the sides of the bowl to fully incorporate all of the ingredients.
Pour the batter into the prepared springform pan. Bake for 45-55 minutes or until the cake is set. A tip is to insert a toothpick into the middle of the cake. If it comes out clean, the cake is done.
Let cool in the pan for a short while before removing the collar and base of the pan.
While the cake is cooling whisk together the icing sugar, lemon juice and a splash of boiling water. Poor over the cake while still slightly warm.
Equally yummy to 'serve slightly warm, or at room temperature.
