Italian Lemon Ricotta Cake
A delightful and refreshing dessert showcasing the vibrant flavors of lemon and creamy ricotta cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups ricotta cheese Room temperature
- 1 cup granulated sugar Can substitute with coconut or brown sugar
- 3 large eggs Room temperature; can substitute with applesauce or flaxseed egg for vegan version
- 0.25 cup lemon juice Freshly squeezed is best
- 1 tablespoon lemon zest Use microplane for finer zesting
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Can substitute with gluten-free flour blend
- 1 teaspoon baking powder Check freshness
- 0.5 teaspoon salt
- to taste powdered sugar for dusting Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a springform pan with butter or cooking spray.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
Mixing Flavors
- Stir in the lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the ricotta mixture using a rubber spatula.
Baking
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the springform pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Serve with fresh berries, whipped cream, or lemon curd for extra flavor. Store in the fridge for 3-4 days or freeze for 2-3 months.