Description
This Italian Lemon Ricotta Cake is a moist, tender dessert made with creamy ricotta cheese and bright lemon flavor. Perfect for spring celebrations or an elegant treat with coffee.
Ingredients
Scale
- 3/4 cup butter, softened (1 1/2 sticks)
- 1 1/2 cups sugar
- 15 ounces whole milk ricotta cheese (drained well)
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- Powdered sugar for dusting top of cake
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust with powdered sugar; set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar until combined.
- Add ricotta cheese and blend until light and fluffy, about 4–5 minutes.
- Mix in eggs, one at a time. Add vanilla, lemon zest, and lemon juice; mix to combine.
- Stir in baking soda and salt. Add flour and mix until just combined, scraping down the sides as needed.
- Pour batter into the prepared pan. Bake for 45–55 minutes or until cake is set and a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 15 minutes before removing collar and base. Transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- Drain ricotta well to avoid excess moisture in the cake.
- Do not overmix after adding flour for a tender crumb.
- Store leftovers covered in the refrigerator for up to 3 days.
- Serve chilled or at room temperature.
- Pairs beautifully with fresh berries or a cup of espresso.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg