Prep Time: 12 mins | Cook Time: 55 mins | Total Time: 1 hr 7 mins | Servings: 12
Packed with flavour, light, and fluffy cake perfect for breakfast, brunch, or as a dessert. This wonderful cake is made with ricotta cheese and fresh lemon and throws this traditional Italian cake easily even if you are not a pro baker!
Ingredients
¾ c. butter softened 1 ½ stick
1 ½ c. sugar
15 oz. whole milk ricotta cheese
3 large eggs
1 tsp vanilla
1 large lemon, zested and juiced
½ tsp baking soda
½ tsp salt
1 ½ c. flour
powdered sugar for dusting top of the cake (optional)
How to make Italian Lemon Ricotta Cake
Step 1: Prepare the oven. Preheat it to 350 degrees. And with butter, grease a 9-inch springform pan, then dust with powdered sugar. Set aside.
Step 2: Place the butter and sugar in a large mixing bowl or stand up mixer, then cream the ingredients. Add the ricotta cheese and mix for about 4 to 5 minutes until light and fluffy.
Step 3: Add in the eggs, a piece at a time, beating every after each addition. Add the vanilla along with the lemon zest, and lemon juice. Mix until well combined. Then, stir in the baking soda and salt. Now, add the flour and stir until just mixed, making sure to scrape down the side of the bowls.
Step 4: Into the prepared springform pan, pour the batter. Place in the preheated oven and bake for about 45 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and allow the cake to cool in the pan for at least 15 minutes before taking it out of the pan. Completely cool the cake on a wire rack.
Step 5: Dust the cooled cake with powdered sugar before serving. Enjoy!
Note:
Make this cake ahead and simply store it in the fridge in an airtight container for up to a week. Or place in a domed pedestal on the counter at room temperature for up to 3 days.
Ingredients
- ¾ c. butter softened 1 ½ stick
- 1 ½ c. sugar
- 15 oz. whole milk ricotta cheese
- 3 large eggs
- 1 tsp vanilla
- 1 large lemon, zested and juiced
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ c. flour
- powdered sugar for dusting top of the cake (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. And with butter, grease a 9-inch springform pan, then dust with powdered sugar. Set aside.
Step 2: Place the butter and sugar in a large mixing bowl or stand up mixer, then cream the ingredients. Add the ricotta cheese and mix for about 4 to 5 minutes until light and fluffy.
Step 3: Add in the eggs, a piece at a time, beating every after each addition. Add the vanilla along with the lemon zest, and lemon juice. Mix until well combined. Then, stir in the baking soda and salt. Now, add the flour and stir until just mixed, making sure to scrape down the side of the bowls.
Step 4: Into the prepared springform pan, pour the batter. Place in the preheated oven and bake for about 45 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and allow the cake to cool in the pan for at least 15 minutes before taking it out of the pan. Completely cool the cake on a wire rack.
Step 5: Dust the cooled cake with powdered sugar before serving. Enjoy!
Notes
Make this cake ahead and simply store it in the fridge in an airtight container for up to a week. Or place in a domed pedestal on the counter at room temperature for up to 3 days.
