Description
This Italian Lemon Ricotta Cake is a delightful combination of light and fluffy texture with the fresh flavors of ricotta cheese and lemon. Perfect as a dessert or a sweet treat for breakfast or brunch.
Ingredients
Cake Batter:
- ¾ cup butter, softened (1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese (drained well)
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups flour
Additional:
- Powdered sugar for dusting top of cake (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter and powdered sugar.
- Mix the Batter: In a large mixing bowl, cream together the butter and sugar. Add the ricotta cheese and blend until fluffy. Mix in the eggs one at a time, then add the vanilla, lemon zest, and lemon juice. Stir in the baking soda, salt, and flour until just combined.
- Bake: Pour the batter into the prepared pan and bake for 45-55 minutes until set. Cool in the pan before removing.
- Serve: Cool the cake on a wire rack and dust with powdered sugar before serving.
Notes
- This cake can be stored in an airtight container in the refrigerator for up to a week.
- Alternatively, store the cake at room temperature in a domed pedestal for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 217 kcal
