Sweet and Tangy Lemon Desserts to Brighten Any Day

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Torta di Ricotta

This lemon ricotta cake is a light and tender Italian-style dessert that shines with the brightness of fresh lemon. Made with creamy ricotta cheese, this dessert is moist and delicate, with a melt-in-your-mouth texture and just the right amount of tang. Finished simply with a dusting of powdered sugar, it’s an elegant treat for spring gatherings or cozy afternoon coffee breaks.

Ingredients (for 8 servings):

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup whole milk ricotta cheese
• 2 tbsp freshly grated lemon zest (from 2 lemons)
• ¼ cup freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• Powdered sugar, for dusting
  

Instructions:

1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
2. Cream butter and sugar in a large bowl until light and fluffy, about 2–3 min.
3. Beat in eggs one at a time, mixing well after each addition. Add ricotta, lemon zest, lemon juice, and vanilla; mix until smooth.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 40–45 min., or until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 min., then transfer to a wire rack. Once fully cooled, dust with powdered sugar.