Italian Lemon Ricotta Cake

Ricotta cake is associate Italian-inspired afters that features cheese cheese joined of the most ingredients. Cheese cakes is found at each la panetteria (bakery) and market throughout European country. Though there square measure variant variations, betting on the region, cheese cake could be a universally beloved Italian afters.

Italian Lemon Ricotta Cake

Ricotta cake is comparable to cake in this it’s denser than a standard cake, whereas at a similar present unbelievably dampish, soft and buttery. To me, the feel is halfway between cake and cheesecake. It cuts into wedges nicely with clean, sharp edges. My lemon cheese cake isn’t super sweet, creating the layer of lemon buttercream icing an ideal pairing.

I decided a brand new lemon afters was long owed and this Lemon cheese Cake has been even as fashionable guests around our table. It looks that even the rock-ribbed chocolate lovers have fallen head-over-heels smitten with this delicious citrusy cake.

Italian Lemon Ricotta Cake

INGREDIENTS :
For the cake:

  • 1 ½ cups ricotta
  • ¾ cup sugar
  • 3 large eggs
  • ½ cup butter 4 ounces
  • 1 tablespoon finely grated lemon zest from 2 medium size lemons
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon kosher salt

For the buttercream icing:

  • ¼ cup butter
  • 2 ½ tablespoons half & half (or whole milk)
  • 3 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

INSTRUCTIONS :
For the cake:

  1. Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
  2. Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
  3. Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
  4. Transfer batter to prepared pan and smooth the top with a knife or spatula. Place in preheated oven and immediately lower temperature to 350˚F. Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean. The top will be lightly golden. The top may crack slightly, that’s okay.
  5. Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before adding the icing. When cool, transfer to a serving platter (keep flat, bottom side up) and ice with buttercream.

For the buttercream icing:

  1. While the cake is cooling, make the icing. Place butter in a microwave-safe bowl and heat on high power until melted, 30-40 seconds.
  2. Add all other icing ingredients and whisk together until creamy and well blended. It should be a somewhat loose but spreadable icing. If too thick add a bit more half and half. If too thin add a bit more powdered sugar.
  3. 10. Scoop icing onto the top of the cake. Spread (with an angled spatula) to the edges and down the sides of the cake. Decorate with edible flowers, if desired. Allow icing to set before slicing. Can be refrigerated, but bring back to room temperature before serving.

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