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Italian Lemon Ricotta Cake

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A delightful Italian dessert that combines the creamy texture of ricotta cheese with the bright flavor of lemon, perfect for any gathering.

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 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan to ensure an easy release once the cake is baked.
  2. Cream the ricotta cheese and granulated sugar together until the mixture is smooth and creamy.
  3. Add each of the eggs one at a time into the ricotta and sugar mixture, mixing well after each addition until fully incorporated.
  4. Stir in the vanilla extract, lemon zest, and freshly squeezed lemon juice.
  5. Combine the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the ricotta batter.
  6. Pour the batter into your prepared springform pan, ensuring it spreads evenly.
  7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cake and dust with powdered sugar before serving.

Notes

Serve with whipped cream or vanilla gelato for an indulgent treat. Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://cookingwithmayaa.com/italian-lemon-ricotta-cake-3/

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