What makes ricotta cake so moist?

The secret to this incredibly moist lemon ricotta cake lies in its star ingredient: ricotta cheese! Ricotta is a high-moisture cheese, and when you incorporate it into the cake batter, it contributes wonderful tenderness. This moisture is hard to achieve with just butter and eggs alone, making for a truly delightful and soft ricotta cake . It creates a texture often described as soft, delicate, and melt-in-your-mouth. Using softened butter and room temperature eggs also helps create a smooth emulsion, which effectively locks in this valuable moisture.

Can you substitute anything for ricotta cheese in a cake?

While the unique texture and flavor of ricotta are what truly make this lemon ricotta cake special, you *might* try a few substitutions if you're in a pinch. However, be aware the final result will be different. Mascarpone cheese can be used, which yields an even richer, denser cake. For a lighter, tangier profile, some bakers use plain, full-fat Greek yogurt, but it might make the cake slightly less delicate and more tart. Cottage cheese, though similar, usually has a stronger flavor and coarser texture unless pureed completely smooth. For the very best, most authentic lemon ricotta cake , I highly recommend sticking with good quality whole milk ricotta. You can also find more fantastic lemon ricotta cake ideas and tips from experts like The Mediterranean Dish .

How do you store lemon ricotta cake?

Keeping your lemon ricotta cake fresh is key! Once completely cooled, store the cake in an airtight container at room temperature for up to 2-3 days. This helps maintain its beautiful texture and flavor. If you want it to last longer, you can refrigerate it for up to 5 days. Just make sure it's well-covered to prevent it from drying out or absorbing other fridge odors. If serving from the fridge, I recommend letting your ricotta dessert sit at room temperature for about 30 minutes to let the flavors and texture soften perfectly.

Is lemon ricotta cake supposed to be dense?

A well-made lemon ricotta cake should be moist and tender, but not overly dense or heavy. It should have a fine, delicate crumb that almost melts in your mouth. You’re looking for a light, airy texture, characteristic of a good ricotta cake . If your cake turns out too dense, it might be due to overmixing the batter after adding the flour, which develops too much gluten. It could also mean your leavening agents (baking powder and soda) weren't fresh. Ensuring your ingredients are at room temperature and following the mixing instructions carefully helps you achieve that perfect, moist texture in your lemon ricotta cake .

Lemon Ricotta Cake: Delicious, Easy 9-Inch Cake

Description

Experience the sunny delight of this homemade lemon ricotta cake. Tender, moist, and bursting with fresh lemon zest, it’s an easy, impressive dessert for any occasion.

Ingredients

Scale

163 g (1 1/4 cups) cake flour
25 g (1/4 cups) almond flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon Diamond Crystal kosher salt
200 g (1 cup) granulated sugar
100 g (1/2 cup) light brown sugar
170 g (12 tablespoons) unsalted butter, softened
1 1/2 lightly packed tablespoons lemon zest
3 large eggs, at room temperature
15 ounces high-quality whole milk ricotta cheese, at room temperature
Powered sugar, for serving

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Instructions

1. Adjust your oven rack to the middle position and preheat it to 325°F (160°C). Using nonstick baking spray, lightly grease a 9-inch aluminum cake pan and line the bottom with parchment paper.

2. In a large bowl, whisk together the cake flour, almond flour, baking powder, baking soda, and salt until they are well combined. Set this bowl aside for now.

3. In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar, light brown sugar, softened butter, and fragrant lemon zest. Mix on medium speed for about 1 minute until everything is just incorporated. Then, increase the speed to medium-high and beat until the mixture becomes light and fluffy, usually around 3 minutes. Stop and scrape down the sides of the bowl and the paddle with a rubber spatula halfway through!

4. Reduce the mixer speed to medium-low. Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Next, add the ricotta cheese and increase the speed to medium, beating for about 1 minute until it’s incorporated.

5. Stop the mixer and add all of your whisked dry ingredients at once. Mix on low speed for just 15 seconds to barely incorporate the flour. Then, increase the speed to medium and beat until the batter is well-combined and smooth, about 30 seconds.

6. Using a flexible spatula, gently transfer the cake batter to your prepared cake pan. Smooth the top evenly.

7. Bake the lemon ricotta cake in your preheated oven until the top is golden brown and a cake tester or toothpick inserted into the center comes out clean, with just a few moist crumbs attached. This usually takes between 65 to 75 minutes.

8. Allow the cake to cool directly in the pan for 1 hour. After an hour, run an offset spatula or a butter knife around the edges of the pan to loosen the cake. Invert it onto a large plate or wire rack, carefully peel off the parchment paper, and then flip the cake right side up. Let the cake cool completely on the rack.

9. Once the cake is completely cool, use a fine-mesh sieve to generously sift powdered sugar over the top. Slice and serve this delightful, sunny treat!

Notes

Ensure butter, eggs, and ricotta cheese are at room temperature. Cream butter and sugars until light and fluffy. Mix flour just until combined to prevent toughness. Use fresh lemon zest. Variations include adding fresh berries, orange zest, lemon glaze, toasted nuts (pine nuts or almonds), or spices like cardamom/nutmeg. Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for 2-3 months. Cake should be moist and tender, not overly dense.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: Italian