FOOD NEWS
How Lemon Ricotta Cake Became A Breakfast Staple In Italy
BY KAREN HART
In the 1950s and 1960s, during Italy's post-war economic boom, eating cake for breakfast gained popularity. Today, a common breakfast choice is a slice of lemon ricotta cake.
Originally, Italian breakfasts were modest and practical, often utilizing leftovers. As ingredients became more affordable and accessible, breakfast foods expanded.
Today, lemon ricotta cake is so mainstream that you can find it in both bakeries and supermarkets. It's often served alongside coffee or a cappuccino.
The cake is dense but has a super moist crumb with a custard-like consistency. It is not heavy but rather light on your tongue, and topped with a sprinkle of confectioners’ sugar.