How to Store Lemon Ricotta Cake
Store lemon ricotta cake in an airtight container or a glass cake dome at room temperature for up to three days. Or, extend the cake’s freshness and store it in the fridge for up to five days.
Can you freeze lemon ricotta cake?
Yes, you can freeze lemon ricotta cake. Let it cool to room temperature, then wrap it tightly in two layers of storage wrap. Freeze the cake for up to two months. When you’re ready to enjoy the cake again, thaw it overnight in the fridge.
Lemon Ricotta Cake Tips
What should you serve with lemon ricotta cake?
Besides confectioners’ sugar, you can serve ricotta cake with homemade whipped cream, Greek yogurt, fresh berries, honey, jam or a scoop of gelato. The cake is lovely with a strong cup of coffee or tea too. Or, an after-dinner drink, particularly limoncello, is the perfect companion.
Can you use part-skim ricotta instead of full-fat?
Sure, you can use part-skim ricotta to make this cake, but it won’t be as flavorful as full-fat ricotta.
What other pan can you use to bake lemon ricotta cake?
Instead of a 9-inch springform pan, bake this lemon cake with ricotta cheese in an 11×7-inch baking pan, a Bundt pan or a 9-inch square pan, if desired.
Ingredients
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-1/2 cups whole-milk ricotta cheese
1/4 cup lemon juice
3 tablespoons grated lemon zest
1/4 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
Optional: Fresh fruit and whipped cream
Directions
1
Preheat oven to 350°. Line a 9-in. springform pan with parchment paper; coat with cooking spray.
2
In a small bowl, whisk together flour, baking powder and salt; set aside.
3
In a large bowl, beat softened butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 3-4 minutes. Reduce mixer speed to medium-low; beat in ricotta, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes.
4
Slowly beat dry ingredients into wet ingredients until just combined. Pour batter into prepared springform pan. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven; cool on a wire rack.
5
Run a knife around the edge of the cake; remove sides of pan. Dust with powdered sugar; slice and serve.
Nutrition Facts
12 pieces: 253 calories, 12g fat (7g saturated fat), 79mg cholesterol, 246mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 7g protein.
ADVERTISEMENT
