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Italian Lemon Ricotta Cake

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A beautifully moist and light Italian Lemon Ricotta Cake that balances bright lemon flavor with creamy ricotta, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups ricotta cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan.
  3. Mix ricotta cheese and sugar until smooth.
  4. Incorporate the eggs one at a time, mixing well after each addition.
  5. Stir in lemon juice, lemon zest, and vanilla extract.
  6. Whisk together flour, baking powder, and salt in a separate bowl.
  7. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 30-35 minutes until set and a toothpick comes out clean.
  10. Let the cake cool in the pan before transferring to a cooling rack.
  11. Cool completely before serving, dust with powdered sugar if desired.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://www.lunarecipez.com/italian-lemon-ricotta-cake/

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