Italian Lemon Ricotta Cake
A delightful Italian dessert that combines the zesty flavor of lemon with the creamy texture of ricotta cheese, resulting in a moist and flavorful cake perfect for celebrations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Combine the ricotta cheese and sugar in a mixing bowl until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted butter, lemon juice, and lemon zest.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Ensure your ricotta is well-drained for the best texture. Allow the cake to cool completely before dusting with powdered sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 19g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg