Italian Lemon Ricotta Cake
A moist, cake with a hint of lemon
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.