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Italian Lemon Ricotta Cake

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A delightful balance of sweet and tangy flavors, this Italian Lemon Ricotta Cake is moist and refreshing, making it perfect for any occasion.

Ingredients

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  • 1 1/2 cups ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
  2. Cream the ricotta cheese and sugar together until smooth.
  3. Add the eggs, lemon juice, lemon zest, and vanilla extract to the ricotta mixture and mix well.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Pour the batter into the prepared cake pan.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan for a while before transferring it to a wire rack.

Notes

Serve with fresh berries, a scoop of vanilla ice cream, or a light drizzle of lemon glaze. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://charloottexdessertz.com/italian-lemon-ricotta-cake/

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