Traditional Italian Lemon Ricotta Cake
Traditional Italian Lemon Ricotta Cake is a light, moist dessert with a perfect balance of tangy lemon and creamy ricotta, making it an irresistible treat for any occasion. Simple to make, it’s a versatile cake that can be customized with various flavor variations and toppings for an added twist.
Ingredients
- ¾ cup softened butter 1 ½ sticks
- 1 ½ cups granulated sugar
- 15 ounces whole milk ricotta cheese well-drained
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest and juice of 1 large lemon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Powdered sugar for dusting the top of the cake (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and dust it with powdered sugar; set aside.
- In a large mixing bowl or using a stand mixer, cream the butter and sugar together until well combined. Add the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated. In the same bowl, add the baking soda and salt, and mix to combine. Finally, add the flour and stir until just combined, being sure to scrape down the sides of the bowl to incorporate all ingredients.
- Pour the batter into the prepared springform pan and smooth the top. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before removing the collar and base of the pan. Cool completely on a wire rack and dust with powdered sugar before serving.
Notes
This is an excellent make-ahead recipe. Store it in an airtight container in the refrigerator for up to a week. Alternatively, you can keep it in a domed pedestal on the counter at room temperature for up to three days.