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Rustic Lemon Ricotta Cake

A straightforward, old-fashioned cake that relies on drained whole milk ricotta for structural moisture and fresh lemons for a bright, clean flavor. It features a dense yet tender crumb that settles beautifully overnight.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened (226 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 15 oz whole milk ricotta cheese, drained (425 g)
  • 3 large eggs, room temperature
  • 2 tbsp fresh lemon juice (30 ml)
  • 2 tbsp finely grated lemon zest
  • 1 tsp vanilla extract (5 ml)
  • 1 1/2 cups all-purpose flour (190 g)
  • 2 1/2 tsp baking powder (10 g)
  • 1/2 tsp salt (3 g)
  • Powdered sugar, for dusting

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with a round sheet of parchment paper to prevent the tender cake from sticking.
  2. Spoon the whole milk ricotta into a fine-mesh strainer set over a bowl and let it drain for 20 minutes to draw out excess watery whey before mixing.
  3. Combine the softened butter and granulated sugar in a large bowl, beating with a mixer on medium speed for 3 to 4 minutes until the mixture turns pale and fluffy.
  4. Add the drained ricotta cheese directly into the creamed butter and continue beating for another 2 minutes until completely smooth and uniform.
  5. Incorporate the room-temperature eggs one at a time, running the mixer on medium-low speed after each addition to ensure the batter doesn't separate.
  6. Pour in the fresh lemon juice, finely grated lemon zest, and vanilla extract, stirring gently until the citrus oils release into the wet base.
  7. Whisk the all-purpose flour, baking powder, and salt together in a separate medium bowl to distribute the leavening agent evenly.
  8. Tip the flour mixture into the wet ingredients and use a rubber spatula to fold the dry pockets in just until the flour disappears, being careful not to overmix.
  9. Spread the thick batter evenly into your prepared springform pan, smoothing the surface into a level layer with the back of your spatula.
  10. Bake on the center rack for 50 to 60 minutes. The top should be a light golden hue, and a wooden toothpick inserted into the middle should emerge with only a few moist crumbs attached.
  11. Rest the pan on a wire cooling rack for 20 minutes before releasing the springform sides, then allow the cake to cool fully to room temperature before attempting to slice it.
  12. Dust the surface lightly with a spoonful of powdered sugar through a small sifter right before serving.

Notes

Always buy high-quality whole milk ricotta for this cake. Skim or part-skim versions lack the necessary fat structure, which causes the baked crumb to turn out rubbery and dry.
Ensure your eggs and cheese reach true room temperature before you begin. Cold dairy forces the creamed butter to seize up, resulting in a separated, curdled batter that won't rise evenly.
Keep an eye on the oven around the 40-minute mark. If the top is turning deep brown but the center still jiggles when nudged, tent a piece of aluminum foil loosely over the pan to protect it while the core finishes baking.