Sunny and refreshingly sweet Italian lemon cake recipe

Sunny Italia has numerous desserts up its sleeves and unlike America, which goes cream and confection-heavy, with its cakes, Italy has some simple cakes made with, in this case, lemons, olive oil, and ricotta cheese. All of these are prized by Italy and this simple Italian lemon cake is a perfect cake for weekend bakes.

Italian Lemon Cake with Ricotta

(Serves 6)

Ingredients

• 150 gm Ricotta cheese
• 150 gm White sugar
• 250 gm Plain flour
• 1 Lemon
• 4 Eggs, room temperature
• 50 ml olive oil
• 100 ml Whole milk
• 3 tsp Baking powder
• 1 tsp Vanilla extract
• Icing sugar (quantity to taste)
• Fresh berries (optional)
• Mascarpone (optional)

Instructions

1. Preheat the oven to 180°C. Carefully select the fan-forced setting for even heat distribution. If your oven only has a conventional setting, this will work equally well. Ensure the oven rack is positioned in the center of the oven.
2. Select a fresh, organic lemon with a vibrant, unblemished skin. Using a fine grater, zest the entire lemon’s surface into a bowl. Take care to only remove the yellow outer layer, avoiding the bitter white pith beneath.
3. Crack the eggs into the bowl. To prevent shell fragments, crack each egg on a flat surface rather than the bowl's edge. Ensure the eggs are at room temperature.
4. Slice the lemon in half using a sharp knife. Squeeze both halves firmly over a small bowl, catching all the fresh juice. Use your fingers or a small strainer to catch any seeds that might fall.
5. Meticulously remove any lemon seeds from the juice using a fork, ensuring no seeds remain. Set the fresh lemon juice aside for later use.
6. Using an electric mixer, begin beating the egg and lemon zest mixture. Start on a low speed and gradually increase to medium-high. Beat for approximately two to three minutes until the mixture becomes light and slightly frothy.
7. While continuing to beat the eggs, slowly add the sugar. Add it in small increments, allowing each addition to be fully incorporated before adding more. This gradual method helps create a smoother, more consistent mixture.
8. Once all sugar is completely mixed, pour in the reserved lemon juice, sunflower oil, and milk. Mix thoroughly, ensuring all ingredients are evenly combined. The mixture should look smooth and slightly glossy.
9. Gently fold in the ricotta cheese using a spatula or wooden spoon. Use a folding motion to break up the cheese and distribute it evenly, being careful not to overmix and deflate the existing mixture.
10. Add the vanilla extract, stirring gently to ensure it's completely integrated throughout the batter.
11. Begin adding the flour in stages. Add approximately one-third of the flour and mix until a cream-like consistency forms. Use a gentle folding motion to prevent creating tough spots in the cake.
12. Sprinkle the baking powder over the remaining flour. Add this to the mixture, folding gently and carefully. Ensure you scrape the sides and bottom of the bowl to incorporate all dry ingredients completely.
13. Prepare a baking tin by lining it with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Pour the cake mixture into the tin, using a spatula to spread it evenly, and tap the tin gently to release any air bubbles.
14. Place the cake in the preheated oven and bake for 50 minutes. Avoid opening the oven door during the first 35-40 minutes to prevent temperature fluctuations.
15. After 50 minutes, turn off the oven but do not remove the cake. Let it rest inside for an additional 10-20 minutes. This gradual cooling helps prevent the cake from sinking and ensures a more even texture.
16. Carefully remove the cake from the oven. The tin will be hot, so use oven mitts and place it on a cooling rack.
17. Do the toothpick test by inserting a clean, dry toothpick into the cake's center. If it comes out completely clean with no wet batter, the cake is fully baked. If there are still moist crumbs, return it to the oven for an additional 5-10 minutes.
18. Cover the cake loosely with aluminum foil. This prevents the top from continuing to brown while allowing the cake to cool slowly and maintain moisture.
19. Once the cake has cooled for about 30-40 minutes, carefully remove it from the baking tin. Gently peel away the parchment paper, supporting the cake's sides to prevent breaking.
20. Transfer the cake to a beautiful serving plate. Using a fine-mesh sieve, delicately dust the top with icing sugar, creating an elegant, light coating that adds a touch of sweetness and visual appeal.