Imagine a dessert so light, so delicately tangy, and so irresistibly creamy that it feels like you're biting into a cloud kissed by Mediterranean sunshine. This High Altitude Italian Lemon Ricotta Cake is not just a recipe; it's a culinary journey that transforms simple ingredients into a masterpiece of flavor and texture. Perfect for those who love a sophisticated dessert that balances delicate citrus notes with rich, velvety ricotta, this cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C). Due to high altitude, slightly lower temperature helps prevent over-browning and ensures even baking.
- Grease a 9-inch springform pan with butter and line the bottom with parchment paper. This prevents sticking and helps easy removal.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. At high altitude, precise measurement is crucial to prevent dense texture.
- In a separate large bowl, cream together ricotta cheese and granulated sugar using an electric mixer until smooth and well combined, approximately 3-4 minutes.
- Add eggs one at a time to the ricotta mixture, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in lemon juice and lemon zest, mixing until evenly distributed. The citrus will provide bright, fresh flavor to the cake.
- Gradually incorporate the dry flour mixture into the wet ingredients, stirring carefully to avoid overmixing. At high altitude, minimal mixing prevents tough texture.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure even distribution.
- Place the pan in the preheated oven and bake for 45-50 minutes. At high altitude, check doneness early as baking times can vary.
- Test cake's doneness by inserting a toothpick into the center. If it comes out clean with minimal crumbs, the cake is ready.
- Remove from oven and let cool in the pan for 15 minutes. Then, carefully remove from springform and transfer to a wire rack.
- Allow cake to cool completely before serving. Optional: dust with powdered sugar or serve with fresh berries.
Tips
- Precision is Key: At high altitudes, baking is a science. Measure ingredients exactly and use the specified lower oven temperature to ensure perfect results.
- Room Temperature Matters: Ensure eggs and ricotta are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to maintain the cake's light, airy consistency. Overmixing can lead to a dense, tough cake.
- Moisture is Your Friend: The ricotta helps keep the cake incredibly moist, so don't be tempted to overbake.
- Cooling Technique: Let the cake cool completely before serving to allow flavors to settle and texture to set perfectly.
- Serving Suggestions: A light dusting of powdered sugar or a side of fresh berries can elevate this cake from delicious to extraordinary. Pro Tip: This cake is even more delightful the next day, as the flavors continue to meld and develop!
Nutrition Facts
Calories: 191kcal
Carbohydrates: 33g
Protein: g
Fat: 5g
Saturated Fat: g
Cholesterol: 82mg
