We “traveled” to Italy last week for our family’s weekly #worldwidewednesday dinner and I was sort of on my own, Nate did make a delicious appetizer sandwich with prosciutto, mozzarella, arugula, tomatoes and balsamic vinegar. But Abbi was not going to be able to make anything so I picked Italy. I knew I could pull it off, Italian food does not have to be difficult, the quality of your ingredients matter. To be honest that is in everything you make.
I had the meal planned, I was going to make carbonara but figured I needed some protein so Chicken Carbonara would be great, then I thought we needed a salad so I made a big salad and added Green Olives, Pepperoncini and some Parmigiano-Reggiano cheese. Yes I buy the good stuff.
I am the one that usually makes the dessert, didn’t even cross my mind until a few hours before everyone was about to arrive. So here is where the recipe came in to play; and it is a keepers. The cake was super moist and very easy to make and it tasted great.
Italian Lemon Ricotta Cake
Equipment
- 1 9 inch Springform Pan
Ingredients
- 1½ sticks butter softened
- 1½ cups sugar
- 15 ounce whole milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups flour
- powdered sugar dusting, after cake cools
Instructions
- preheat oven to 350℉. Grease and powder sugar your springform pan
- In a mixing bowl, cream together the butter and sugar until combined. Add in the ricotta cheese and mix until it is light and fluffy about 5 minutes.
- Add the eggs one at a time, blending between each one. Add the lemon zest and juice along with the vanilla. In a small bowl add the flour, baking soda and salt. Add the dry ingredients to the wet, scraping down the sides as needed.
- Pour the batter into the prepared springform pan. Bake for about 40-50 minutes, or until the cake is set and an inserted toothpick comes out clean.
- Let the cake cool for 15 minutes or so before you release it from the pan. Remove to a wire rack until completely cooled. Dust with powdered sugar before serving.
Recipe Adapted from This Italian Kitchen