Traditional Italian Lemon Ricotta Cake
Traditional Italian Lemon Ricotta Cake is a light and flavorful dessert made with ricotta and lemon, offering a perfect balance of sweetness and citrus. Simple to prepare, it’s a perfect treat for any occasion, showcasing the elegance of Italian baking with minimal ingredients.
Ingredients
- ¾ cup butter softened (1 ½ sticks)
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese drained well
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Powdered sugar for dusting the top of the cake (optional)
Instructions
- Preheat the 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 using a stand mixer, cream together the butter and sugar until well combined. Add the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs one at a time, followed by the vanilla, lemon zest, and lemon juice, mixing until fully incorporated. Stir in the baking soda and salt. Finally, add the flour and mix until just combined, scraping down the sides of the bowl to ensure all ingredients are incorporated.
- Pour the batter into the prepared springform pan and bake for 45-55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before removing the collar and base of the pan. Transfer the cake to a wire rack to cool completely, then dust with powdered sugar before serving.
Notes
This is a great make ahead recipe. Refrigerate in an airtight container for up to a week. Or you can store in a domed pedestal on the counter at room temperature for three days.