---
title: Italian Lemon Ricotta Cake
description: This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
image: https://thisitaliankitchen.com/wp-content/uploads/2020/02/fullsizeoutput_46bd-scaled.jpeg
prep time: 12 minutes
course: Breakfast, Dessert
time required: 1 hour 7 minutes
cuisine: Italian
nutrition:
  calories: 217 kcal
  serving size: 1 serving
source: https://thisitaliankitchen.com/italian-lemon-ricotta-cake
cook time: 55 minutes
servings: 12
yield: 12 servings
tags: Almond Ricotta Cake, lemon cake, lemon ricotta cake
---

Preheat oven to 350 degrees. Grease a #9 inch springform pan{} using @butter{¾ cup} and @?powdered sugar{}; set aside.

In a large mixing bowl or stand up mixer, cream together @butter{¾ cup} and @sugar{1 ½ cups} until combined. Add in @ricotta cheese{15 ounces}(drained well) and blend until light and fluffy, about ~{4-5%minutes}.

Mix in @eggs{3}(large), one at a time. Add in @vanilla{1 teaspoon}, @lemon{1}(zested and juiced) and mix to combine. In the same bowl, stir in @baking soda{½ teaspoon} and @salt{½ teaspoon}. Lastly, add in @flour{1 ½ cups} and mix until just combined, scraping down the sides of the bowl to fully incorporate all of the ingredients.

Pour the batter into the prepared springform pan. Bake for ~{45-55%minutes}, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let cool in pan for ~{15%minutes} before removing the collar and base of the pan. Cool on a wire rack and dust with @?powdered sugar{} before serving.