Italian Lemon Ricotta Cake
This delicious, easy Italian Lemon ricotta cake is made with fresh lemons, creamy ricotta cheese, and a hint of vanilla extract for an irresistible sweet, citrusy flavor!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 g Unsalted butter (room temperature)
- 250 g Granulated sugar
- 3 Eggs (room temperature)
- 1 teaspoon Vanilla extract
- Zest of 2 lemon
- 3 tablespoons Lemon juice (freshly squeezed)
- 250 g Ricotta cheese
- 187 g All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 250 g Ricotta cheese
- 40 g Powdered sugar
Instructions
- 1
Pre-heat oven to 175°C / 347°F and grease your 9 inch / 23 cm springform pan.
- 2
Zest 2 lemons and massage the zest into the granulated sugar.
- 3
Cream butter with the lemon sugar until light and fluffy, then whip in the eggs one by one, vanilla extract, lemon juice then finally whip in the ricotta cheese.
- 4
Sift the flour, salt, baking powder, and baking soda together into the mixture and fold the dry ingredients into the wet ingredients using a rubber spatula just until combined.
- 5
Pour the lemon ricotta cake batter into the prepared pan and smooth the top with an offset spatula.
- 6
Bake the cake at 175°C / 347°F for 40-45 minutes or until a toothpick inserted comes out clean.
- 7
Let the cake completely cool then dust with powdered sugar, decorate with lemon zest, and serve with whipped ricotta (whip ricotta cheese with powdered sugar for 2-3 minutes).
- 8
Serve the cake the same day and store any leftovers at room temperature in an airtight container.