Description
This Italian Lemon Ricotta Cake is a delightful dessert that’s light, moist, and bursting with fresh lemon flavor. Perfect for any occasion!
Ingredients
Scale
- ¾ cup butter
- softened 1 ½ sticks
- 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 your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the ricotta cheese, eggs, vanilla, lemon zest, and lemon juice, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Make sure to drain the ricotta well to avoid excess moisture in the cake. The cake can be stored in an airtight container for up to 3 days.
- 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 cake recipe, moist cake, lemon dessert, ricotta cake