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Italian Lemon Ricotta Cake

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A light and airy Italian Lemon Ricotta Cake bursting with citrus flavor, perfect for any occasion.

Ingredients

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  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 lemon, zested and juiced
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Mix the ricotta cheese, granulated sugar, and melted butter until smooth.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and juice.
  5. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to 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 inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Dust with powdered sugar and serve.

Notes

Ensure ricotta cheese is well-drained for best results. This cake can be served with whipped cream or gelato.

Nutrition

Find it online: https://cookingwithmayaa.com/italian-lemon-ricotta-cake-2/

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