Description
Indulge in the delightful flavors of this Lemon Ricotta Cake, a moist and tender dessert that perfectly balances the zesty citrus notes with the creamy richness of ricotta cheese. This Italian-inspired cake is a wonderful treat for any occasion, from brunches to special celebrations.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups whole milk ricotta cheese
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, mixing well. Mix in ricotta, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine and Bake: Gradually add dry ingredients to wet mixture and stir until just combined. Pour batter into pan and bake for 45–50 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with Sugar: Dust with powdered sugar before serving, if desired.
Notes
- This cake is delicious plain or served with whipped cream or fresh berries.
- It stays moist for several days and can be made a day ahead.
- Store covered at room temperature or refrigerated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 115mg
