Italian Lemon-Ricotta Cake
Italian Lemon-Ricotta Cake is a delightful dessert that combines zesty lemon and creamy ricotta into a moist, flavorful cake. This recipe is perfect for brightening up any gathering or enjoying during a quiet afternoon at home. Its beautiful presentation and irresistible aroma will have everyone reaching for seconds. With simple ingredients and straightforward steps, you can create a showstopping cake that impresses both family and friends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups whole milk ricotta cheese
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- Zest of 2 organic lemons
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, combine ricotta cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in lemon zest.
- In another bowl, sift together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before removing from the pan. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: For added flavor, consider substituting lemon zest with orange zest. Incorporate poppy seeds or fresh berries for extra texture. Store leftovers in an airtight container at room temperature for up to three days.