Torta di Ricotta e Limone: A Delicious Italian Ricotta and Lemon Cake

Torta di Ricotta e Limone is a delightful Italian dessert that perfectly balances the creamy richness of ricotta cheese with the refreshing zing of lemon. It’s a classic cake that embodies the essence of Italian baking and is sure to impress your family and friends. From my own personal experience, this cake is surprisingly easy to make and yields impressive results. So, let me show you how I make this delicious treat.

Notes on What to Expect

When baked, Torta di Ricotta e Limone will have a moist, creamy interior with a lightly crispy top. The flavor of lemon will brighten the ricotta, making for a refreshing dessert that’s perfect after a rich meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 10 minutes
• Ease of Cooking: Easy
• Servings: 8-10 slices
• Calories: Approximately 250 calories per slice
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• Mixing bowl
• Electric mixer (handheld or stand)
• Rubber spatula
• 9-inch (23 cm) springform pan
• Parchment paper
• Zester or grater
• Measuring cups and spoons
• Toothpick (for testing doneness)
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Ingredients

• For the Cake:
  • 1 ½ cups (375 g) ricotta cheese (drained if watery)
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • ½ cup (120 ml) fresh lemon juice (about 2-3 lemons)
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
• For the Topping (Optional):
  • Powdered sugar for dusting
  • Fresh berries or lemon slices for garnish
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Method

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Step 2: Prepare the Pan

Grease your 9-inch springform pan with butter or non-stick spray. For added insurance against sticking, you can line the bottom with parchment paper.

Step 3: Mix the Wet Ingredients

In a mixing bowl, combine the ricotta cheese, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice. Use an electric mixer to blend the ingredients on medium speed until smooth and creamy, about 2-3 minutes.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Pour into the Pan

Pour the batter into the prepared springform pan and smooth the top with a rubber spatula.

Step 7: Bake

Bake in the preheated oven for about 40 minutes, or until the cake is set and lightly golden on top. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it stand for 10 minutes in the pan. Then, carefully run a knife around the edge of the cake to loosen it and remove the sides of the springform pan. Allow the cake to cool completely on a wire rack.

Step 9: Serve

Once cooled, dust the top with powdered sugar and garnish with fresh berries or lemon slices, if desired. Slice and enjoy.

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Low-Sugar: Use a sugar substitute or reduce the sugar amount to suit your dietary needs.
• Add-Ins: Mix in chocolate chips or nuts for added texture and flavor.
• Fruity Twist: Add fresh blueberries or raspberries to the batter for a fruity variation.
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Tips

• Make sure your ricotta is well-drained to avoid a soggy cake.
• For an even fluffier cake, separate the egg whites and yolks, beat the whites until stiff peaks form, and fold them gently into the batter at the end.
• Let the cake sit in the fridge for a few hours or overnight for improved flavor and texture.

Nutritional Information Per Serving

• Calories: Approximately 250
• Protein: 8 g
• Fat: 9 g
• Carbohydrates: 37 g
• Sugar: 15 g

I hope this guide has made making Torta di Ricotta e Limone seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy baking!