Ricotta Lemon Cake – The Best Italian Dessert

Unbeatable flavor and texture thanks to the combination of ricotta, lemon, and golden raisins soaked in rum. This is a step not to be skipped, as it gives this cake a flavor that is out of this world.

Sweet and slightly dense in texture. The perfect afternoon snack with a cup of tea or at the end of a great dinner.

This wonderful Ricotta Lemon Cake can stay at room temperature and in the fridge. The ricotta keeps it moist and rich tasting.

What is Ricotta Lemon Cake?

The combination of the richness of the ricotta, lemon, and golden raisins soaked in rum gives this cake an unbeatable flavor and texture. This is a step not to be skipped, as it provides this cake with a flavor that is out of this world.

Sweet and slightly dense in texture. The perfect afternoon snack with a cup of tea or at the end of a great dinner.

This easy Lemon Ricotta Cake can be kept at room temperature or in the fridge. The ricotta keeps it moist and rich-tasting.

What is ricotta?

It is a by-product of whey, the watery part of cow milk. As well as from sheep, goats, or Italian water buffalo. Soft and delicious, it has many uses in your culinary journey.

It is used as a filling for many pasta preparations, cakes, and pastries. However, it is more of a Southern Italy specialty when it comes to desserts.

I recommend purchasing the whole milk kind. It is richer in flavor; you will not regret it. It is also a bit denser.

However, if the diet is not permitted, the fat-free ricotta works well with this recipe and any of the suggested recipes below.

What is dark rum? 

Rum is an alcohol made from sugarcane by-products such as molasses or sugarcane syrup.

Dark rum has been barrel-aged more than all its counterparts, white or golden.

All rum stars are the same as clear spirit. However, instead of being filtered and bottled right after being distilled, dark rum is aged first in charred oak or wooden barrel for some time.
The longer the rum is aged, the dark it is.

Rum was first created in the Caribbean and has become popular worldwide.

French baking uses a lot of rum in their desserts.

Baking tips and step-by-step instructions  to make this fantastic Italian Lemon Ricotta Cake

First, ensure you have all your ingredients ready before baking. Your eggs need to be at room temperature.

Oven on. Eggs out of the refrigerator. Let’s start working on the cake.

• Do let the golden raisins marinate on dark rum. I enjoy and use Myers’s Rum Original dark for all my cooking and baking. Not all retail stores may have it. I highly recommend it. Rich in flavor it gives the raisins a subtle flavor and does not interfere with the taste by tasting the alcohol.
• If you cannot find the candied pineapple rings, you can use lemon or mango.
• Chop the candied pineapple rings into small pieces.
• Very important that you use fresh lemon zest. A step that you cannot skip. The natural oils are what give this cake a fabulous flavor.
• Gently fold the egg whites in the flour mixture.
• Pour batter into the springform.
• Not all ovens are the same, and I have a classic ancient old range. Ricotta Lemon Cake has to have a golden brown top.
• Another way to test your cake is by using a clean knife from the center of the pan.
• Completely cool before removing the ring of the springform cake pan. I always place any desserts that need to cool off on a wire rack. Cooling off faster and more even.

You will love how moist this cake is; all the flavors blend.

Substitutes and Additions

For those seeking to personalize this delightful lemon ricotta cake recipe or adapt it to dietary restrictions, here are some thoughtful alternatives and additions that can enhance or maintain the integrity of the original recipe:

Gluten-Free Flour: A one-to-one gluten-free flour blend can substitute all-purpose flour for those with gluten sensitivities or preferences. Ensure it includes a binder like xanthan gum. Almond flour is a great alternative too.

Dairy-Free Ricotta: Almond milk ricotta or coconut milk ricotta can be used as a non-dairy alternative. Be mindful that the texture and taste may differ slightly from traditional ricotta.

Sugar Alternatives: To lower the sugar content, consider using a granulated sugar substitute like stevia or erythritol. Keep in mind that the sweetness levels and volume may vary.

Non-Alcoholic Rum Flavor: Rum extract is an excellent choice for a rum flavor without alcohol. For every tablespoon of dark rum, use about 1/2 teaspoon of rum extract mixed with water to make up the remainder of the liquid volume.

Nuts Addition: Add a crunch to your cake by folding chopped walnuts or almonds into the batter. They complement the lemon and ricotta flavors beautifully.

Berry Topping: Amp up the fruit factor by serving this cake with a compote of fresh fruit or fresh berries on top. A mixture of blueberries, raspberries, and strawberries simmered with sugar and lemon juice creates a lovely topping.

Citrus Variations: Experiment with different citrus zest, such as orange or grapefruit, for a twist on the classic lemon flavor.

How do you store this ricotta lemon cake?

I recommend sealing it with a plastic sheet over it. It will be my preference if you have a cake dish with a dome.

Stores well in the refrigerator for up to three days.

Weather permitting, meaning not too hot, you can keep your cake at room temperature.