Perfect Italian Lemon Ricotta Cake Recipe
This Italian Lemon Ricotta Cake recipe is light, fluffy, and bursting with flavor. It's made with ricotta cheese and fresh lemon, making it a classic Italian dessert that's perfect for breakfast or brunch too.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Micro plane or zester (for the lemon zest)
- Citrus juicer
- Spatula
- 9-inch springform pan
- Parchment paper
- cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup ricotta cheese
- ½ cup unsalted butter at room temperature
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, mix together the flour, baking powder, baking soda, and salt using a whisk. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add Ricotta and Wet Ingredients: Mix the ricotta cheese into the butter-sugar mixture and beat until thoroughly combined. Next, add the eggs one at a time, making sure to beat well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until thoroughly combined. Mix gently until all ingredients are incorporated. Be careful not to overmix, as this can make the cake dense.
- Bake the Cake: Pour the batter into the prepared springform pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for approximately 10 minutes. Next, carefully transfer the cake to a wire rack to cool completely. Optionally, dust the cake with powdered sugar before serving.
- Enjoy: Your Italian Lemon Ricotta Cake is now ready to be enjoyed! Serve it as a delightful dessert or a tasty breakfast treat, and pair it with a cup of coffee or tea for the perfect combination.
Notes
IF YOU LIKE THIS LEMON RICOTTA CAKE RECIPE
- Connect with us on “Crispy Cookies” by tagging us.
- Stay updated on Facebook, Instagram, and Pinterestby following us.
- Spread the sweetness by sharing or pinning this recipe on Pinterest.
- Leave a comment down below!!