Dolci Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or an 8–9-inch round cake pan and line the bottom with parchment paper for easier release.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder and salt until evenly combined. Set aside.

Ricotta mixture

In a large bowl, whisk the ricotta until smooth and slightly creamy (use a spatula or electric mixer on low for 30–45 seconds). Add the granulated sugar and beat until incorporated. Add the eggs one at a time, mixing well after each addition. Beat in the melted butter, milk, lemon zest, lemon juice and vanilla extract until smooth. The batter will be slightly thick but pourable.

Combine batter

Fold the dry ingredient mixture into the wet ingredients in two additions, using a spatula and gentle folding strokes until just combined. Do not overmix — a few small streaks are fine. Scrape the batter into the prepared pan and smooth the top with an offset spatula.

Bake

Place the pan in the center of the preheated oven and bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, tent it loosely with foil after 25 minutes.

Cool and release

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then release the springform ring (if using) and carefully transfer the cake to the rack to cool another 20–30 minutes while you prepare the syrup. For a round pan, invert onto a rack and peel off parchment, then re-invert to present right-side-up.

Finish

When the cake is warm but not hot, brush the surface with the lemon syrup (see next section) to add shine and extra lemon flavor. Let the syrup absorb for 10 minutes. Dust the top lightly with powdered sugar just before serving and scatter optional toasted nuts and fresh berries if using.

Combine the 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and stir in the 2 tablespoons fresh lemon juice. Let the syrup cool slightly (5 minutes). Brush a thin, even layer over the warm cake to soak in. Reserve any extra syrup for serving alongside slices.

Toast the pine nuts or slivered almonds in a small dry skillet over medium heat for 3–5 minutes, stirring frequently, until golden and fragrant. Let cool. Right before serving, arrange toasted nuts, fresh berries and mint leaves on top or around slices for color and texture.