Nonna’s Moist Italian Lemon Cake

Introduction:
Nonna’s Moist Italian Lemon Cake is a beloved family recipe passed down through generations, capturing the essence of traditional Italian baking. This cake combines the zesty brightness of lemon with the richness of ricotta cheese, resulting in a perfectly moist and flavorful treat. The cake is light, fluffy, and wonderfully fragrant, making it the ideal dessert for any occasion. Whether enjoyed with a cup of coffee or served as a refreshing treat on a warm day, Nonna’s Lemon Cake never fails to impress. Its simple ingredients and nostalgic flavor offer a true taste of Italy, evoking the warmth and love of family gatherings. The cake’s moist texture is thanks to the ricotta cheese, and the fresh lemon zest and juice provide a citrusy punch that pairs perfectly with its sweetness.

The History of Nonna’s Lemon Cake:
The tradition of lemon cakes in Italy dates back centuries, particularly in the southern regions where lemon trees thrive. Nonna’s Moist Italian Lemon Cake is a perfect example of a recipe rooted in family and simplicity. While each family may have its own version, the use of ricotta cheese and fresh lemon is a hallmark of Southern Italian desserts. Ricotta adds moisture and richness, while lemons, abundant in the region, bring a fresh, tangy note to the cake. Over the years, Nonna’s cake recipe has been handed down, with each generation adding their personal touch but always staying true to the original flavors. This cake represents the heart of Italian cooking—simple, fresh ingredients that come together to create something extraordinary. It’s the kind of recipe that brings families together, evoking memories of celebrations, holidays, and shared meals.

Ingredients Breakdown:
The key ingredients in Nonna’s Moist Italian Lemon Cake are simple yet effective. The cake’s moist texture is achieved through the use of whole milk ricotta cheese, which provides richness without being overly heavy. Freshly grated lemon zest is crucial for a bright, citrusy flavor, while lemon juice adds just the right amount of acidity to balance the sweetness. Sugar brings the necessary sweetness to the cake, while eggs provide structure and stability. A touch of baking soda ensures the cake rises properly, while salt enhances the overall flavor. All-purpose flour forms the base of the cake and gives it the right consistency. Butter contributes to the tenderness of the cake, while powdered sugar is optional for dusting the top for a beautiful finish.

Step-by-Step Recipe:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, then dust with flour or powdered sugar.
2. In a large mixing bowl or stand mixer, cream together ¾ cup softened butter and 1 ½ cups sugar until smooth and fluffy.
3. Add 15 ounces of whole milk ricotta cheese and beat until the mixture is light and airy, about 4-5 minutes.
4. Mix in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Add 1 teaspoon vanilla extract, the zest of 1 large lemon, and 2 tablespoons fresh lemon juice, mixing well.
6. In a separate bowl, whisk together ½ teaspoon baking soda, ½ teaspoon salt, and 1 ½ cups flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. Dust with powdered sugar before serving, if desired.

Tips for the Perfect Lemon Cake:
For the best texture, be sure to use well-drained ricotta cheese. This ensures the cake won’t be too wet. Fresh lemon zest is key to capturing the full lemon flavor, so don’t substitute with bottled lemon juice or zest. Be careful not to overmix the batter after adding the flour, as this can make the cake dense. For an even moister cake, you can try adding a tablespoon of sour cream or yogurt to the batter. Always check your cake for doneness with a toothpick; it should come out clean or with just a few crumbs attached. If the cake starts to brown too quickly on top, cover it loosely with aluminum foil until it’s done.

Variations and Customizations:
While Nonna’s Moist Italian Lemon Cake is perfect as it is, there are plenty of ways to customize it. Add a handful of fresh blueberries or raspberries to the batter for a fruity twist. For a richer flavor, you can substitute half the butter with olive oil, which is commonly used in Italian baking. If you prefer a more intense lemon flavor, increase the amount of lemon zest or add a few drops of lemon extract. You can also experiment with different citrus fruits—such as orange or lime—along with or in place of the lemon. To add an extra layer of flavor, top the cake with a lemon glaze made from powdered sugar and lemon juice, or a dusting of finely chopped pistachios for a nutty contrast.

Health Considerations and Nutritional Value:
While this cake is undeniably indulgent, it does offer some nutritional benefits thanks to the use of ricotta cheese, which is a good source of protein and calcium. However, it does contain sugar, butter, and flour, so it’s best enjoyed in moderation. For a slightly healthier version, you could replace some of the sugar with a natural sweetener such as honey or maple syrup, though this may alter the texture. If you’re looking to make the cake lower in fat, you can substitute half of the butter with a lighter oil, such as olive oil. For a gluten-free option, you can replace the all-purpose flour with a gluten-free flour blend, though the texture may be a little different.

FAQ
Can I make this cake in advance?
Yes, this cake can be made a day or two ahead. Just store it in an airtight container at room temperature or refrigerate it if you prefer it chilled. It will stay fresh for up to 3 days.

Can I freeze this cake?
Absolutely! You can freeze this cake before or after baking. Allow the cake to cool completely, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Let it thaw at room temperature before serving.

Can I use a different cheese?
Ricotta is traditional for this recipe, but mascarpone cheese or even cottage cheese can be used as substitutes. However, ricotta gives the best texture and flavor for this cake.

Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be aware that the texture may be slightly different.

Can I add other flavors to the cake?
Yes! You can add other flavors like vanilla bean, orange zest, or even a hint of almond extract to give the cake a unique twist.

Nonna’s Moist Italian Lemon Cake

Nonna’s Moist Italian Lemon Cake is a delightful and rich dessert that combines ricotta cheese and fresh lemon for a light, flavorful treat. Perfect for any occasion, this cake is simple to make and packed with nostalgic Italian flavors.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings 8

Ingredients

  

• 24 tablespoons all-purpose flour 1 ½ cups
• 1 teaspoon baking powder
• 16 tablespoons sugar 1 cup
• 2 large eggs*
• Zest of 1 lemon*
• 2 tablespoons lemon juice*
• 10 tablespoons vegetable oil your choice, I use corn or sunflower oil (½ cup + 2 tablespoons)
• 10 tablespoons milk* ½ cup + 2 tablespoons
• EXTRAS
• 2-3 tablespoons icing/powdered sugar for dusting the finished cooled cake
• *Ingredients should be at room temperature; remove them from the fridge 45-60 minutes before use.

Instructions

 

• Preheat the oven to 350°F (180°C), and grease and flour an 8 or 9-inch round cake pan (20-23 cm).
• In a small bowl, whisk together the flour and baking powder.
• In a large bowl, beat the sugar and eggs on low speed until the mixture is very fluffy and light, approximately 5 minutes.
• Next, add the zest, juice, oil, and milk, and beat on low speed until combined. Then, add the flour mixture and continue to beat on low speed until smooth.
• Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan before transferring it to a cake plate.
• Allow the cake to cool completely before dusting with powdered or icing sugar. Enjoy!
• **All tablespoons (and teaspoons) should be leveled, not heaping.

Notes

Eggs and sugar should always be beaten on low speed, never on high speed. When adding the flour mixture, continue beating on low speed.
If you find the batter difficult to mix, a reader recommended beating the flour into the mixture by hand rather than with a mixer. A whisk or spatula would work well for this.
To store the cooled cake, keep it at room temperature, either wrapped in plastic or in a covered cake container. It will stay fresh for up to 4 days at room temperature. Alternatively, you can refrigerate the cake, but make sure it’s airtight to prevent it from drying out. It will last up to 5 days in the fridge—just bring it to room temperature before serving.
For long-term storage, freeze the completely cooled cake by double-wrapping it in either foil or plastic wrap, then placing it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight at room temperature before serving.