Description
A light and fluffy Italian Lemon Ricotta Cake that combines the richness of ricotta with the fresh taste of lemon.
Ingredients
Scale
- ¾ cup butter, softened
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese, drained well
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan with butter and dust with powdered sugar. Set aside.
- In a large mixing bowl or stand mixer, cream together the softened butter and sugar until well combined.
- Add the ricotta cheese to the butter-sugar mixture and blend until light and fluffy, approximately 4 to 5 minutes.
- Beat in the eggs one at a time. Then add the vanilla extract, lemon zest, and lemon juice. Mix until fully incorporated.
- Stir in the baking soda and salt. Gradually add the flour and mix until just combined, ensuring to scrape down the sides of the bowl.
- Transfer the batter into the prepared springform pan, ensuring an even layer.
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes. Then, remove the collar and base of the springform pan. Cool completely on a wire rack. Dust with powdered sugar before serving.
Notes
- For a more intense lemon flavor, consider adding more lemon zest.
- Ensure the ricotta cheese is well-drained for the best texture.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg