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Italian Lemon Ricotta Cake

Lemon Ricotta Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup whole-milk ricotta cheese
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Method
 

  1. Preheat oven to 350°F and grease a 9-inch springform pan. Beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes.
  2. Add eggs one at a time, beating well after each. Mix in ricotta, vanilla, and lemon juice on low until smooth.
  3. Whisk flour, baking powder, and salt. Fold into the wet mixture in two additions until just combined.
  4. Scrape batter into the pan, smooth the top, and bake 45-50 minutes until golden and a toothpick comes out with moist crumbs.
  5. Cool in the pan 10 minutes, then turn out onto a rack to cool completely. Dust with powdered sugar before slicing.

Notes

If you don’t have a springform pan, use a 9-inch round cake pan lined with parchment paper and check for doneness 5 minutes earlier. The cake is even better the next day as the lemon flavor deepens.