Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

#Almond Ricotta Cake #lemon cake #lemon ricotta cake

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.

👥 12 servings 🍽️ Breakfast, Dessert ⏱️ Prep Time: 12 minutes 🔥 Cook Time: 55 minutes 🌍 Italian 📖 https://thisitaliankitchen.com/italian-lemon-ricotta-cake

🥘 Ingredients

  • ?powdered sugar
  • baking soda
    ½ teaspoon
  • butter
    ¾ cup, ¾ cup
  • eggs (large)
    3
  • flour
    1 ½ cups
  • lemon (zested and juiced)
    1
  • ricotta cheese (drained well)
    15 ounces
  • salt
    ½ teaspoon
  • sugar
    1 ½ cups
  • vanilla
    1 teaspoon

🍳 Cookware

  • 9 inch springform pan
  1. 1
    Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and ?powdered sugar ; set aside.
    butter: ¾ cup, ?powdered sugar
  2. 2
    In a large mixing bowl or stand up mixer, cream together butter and sugar until combined. Add in ricotta cheese and blend until light and fluffy, about ⏱️ 4-5 minutes .
    butter: ¾ cup, sugar: 1 ½ cups, ricotta cheese: 15 ounces (drained well)
  3. 3
    Mix in eggs , one at a time. Add in vanilla , lemon and mix to combine. In the same bowl, stir in baking soda and salt . Lastly, add in flour and mix until just combined, scraping down the sides of the bowl to fully incorporate all of the ingredients.
    eggs: 3 (large), vanilla: 1 teaspoon, lemon: 1 (zested and juiced), baking soda: ½ teaspoon, salt: ½ teaspoon, flour: 1 ½ cups
  4. 4
    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.
  5. 5
    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.
    ?powdered sugar