Description
Italian Lemon Ricotta Cake is a light and moist Italian dessert with fresh lemon flavor, creamy ricotta, and a tender crumb that works beautifully for brunch, spring gatherings, or simple family desserts.
Ingredients
¾ cup butter, softened
1½ 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
1½ cups flour
Powdered sugar, for dusting top of cake optional
Instructions
1. Preheat oven to 350 degrees. Grease a 9-inch springform pan with butter and powdered sugar, then set aside.
2. In a large mixing bowl or stand mixer, cream together the butter and sugar until combined.
3. Add the ricotta cheese and beat until light and fluffy, about 4 to 5 minutes.
4. Mix in the eggs one at a time.
5. Add the vanilla, lemon zest, and lemon juice, and mix to combine.
6. Stir in the baking soda and salt.
7. Add the flour and mix just until combined, scraping down the sides of the bowl as needed.
8. Pour the batter into the prepared springform pan.
9. Bake for 45 to 55 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15 minutes before removing the collar and base.
11. Transfer to a wire rack, cool completely, and dust with powdered sugar before serving.
Notes
Drain the ricotta well for the lightest texture.
Do not overmix after adding the flour.
This cake tastes even better the next day after chilling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 26g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg