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Italian Lemon Ricotta Cake

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4.3 from 119 reviews

This Italian Lemon Ricotta Cake blends the rich texture of ricotta with the bright zest of lemons, resulting in a delightful dessert that’s both light and decadent.

Ingredients

Scale
  • 1 1/2 cups ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Combine the ricotta cheese, sugar, eggs, and vanilla extract in a mixing bowl. Mix until smooth.
  3. Add the lemon zest and lemon juice, mixing until well incorporated.
  4. Mix the flour, baking powder, and salt in another bowl.
  5. Combine the dry mixture with the ricotta mixture, stirring until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 35-40 minutes or until a toothpick comes out clean.
  8. Cool the cake in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar once cooled.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices for up to 2 months.

Nutrition

Find it online: https://www.eazzyrecypyz.com/italian-lemon-ricotta-cake/

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