Description
This Italian Lemon Ricotta Cake is a delightful dessert that combines the richness of ricotta cheese with the bright flavor of lemon, resulting in a light and moist treat perfect for any occasion.
Ingredients
Scale
- ¾ cup butter softened
- 1 ½ 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
- 1 ½ cups flour
- powdered sugar for dusting top of cake optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the ricotta cheese and mix until well combined.
- Beat in the eggs one at a time, followed by the vanilla, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Ensure the ricotta cheese is well-drained to prevent excess moisture in the cake. This cake can be served plain or topped with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 355 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg
Keywords: Italian Lemon Ricotta Cake, Light & Moist Recipe, dessert, ricotta cake, lemon cake