Go Back
Print Recipe

Italian Lemon Ricotta Cake

Course: Dessert
Cuisine: Italian
Keyword: cake, dessert, Lemons, ricotta
Servings: 12

Ingredients

  • 3/4 cup unsalted butter (softened)
  • 1-1/2 cups sugar
  • 15 ounces whole milk ricotta cheese
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 lemon, zested and juiced
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups all purpose flour
  • powdered sugar (for dusting top of cake - optional)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 9-inch springform pan using butter. Dust inside of pan with powdered sugar.
  • With a mixer, cream together the butter and sugar until well combined. Add the ricotta cheese and blend until light and fluffy (about 4-5 minutes).
  • Mix in eggs one at a time. Add the vanilla, lemon zest, and lemon juice. Mix to combine.
  • In the same bowl, stir in the baking soda and salt. Add in the flour until just combined.
  • Pour the batter into a the prepared springform pan. Bake for 45-55 minutes or until the cake is set, the top and sides are lightly browned, and a toothpick inserted into the middle of the cake comes out clean.
  • Let it cool in the pan for 15 minutes. Then remove the cake from the pan and finish cooling on a wire rack.
  • Dust with powdered sugar before serving (optional). Alternatively, make a glaze by mixing 1-1/4 cups of powdered sugar, 1 teaspoon of lemon zest and 2-3 Tablespoons of lemon juice to achieve the desired consistency.