Description
Indulge in the delightful flavors of this Lemon Ricotta Cake, a moist and tender dessert that combines the zesty brightness of lemon with the creamy richness of ricotta cheese. Perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan or springform pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time. Mix in ricotta, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine and bake: Gradually add dry ingredients to wet mixture, mix until just combined. Pour batter into pan, smooth the top. Bake for 40–45 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- This cake pairs well with fresh berries or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
