Italian Lemon Ricotta Cake
This Italian Lemon Ricotta Cake is a moist and rich dessert, perfect for any occasion.
Equipment
- oven
- mixing bowls
- electric mixer
- 9-inch Springform Pan
- parchment paper
Ingredients
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 medium lemons, zested and juiced
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups ricotta
Instructions
Baking Instructions
- Preheat oven to 355 degrees F, and prepare a baking pan with parchment paper.
- Mix together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream together butter and sugar. Mix in the lemon juice and zest.
- Add one egg at a time, mixing well, until all 3 eggs are well incorporated. Stir in the vanilla extract.
- Gently fold in about half of the flour mixture, until just incorporated.
- Mix in the ricotta. Stir in the remaining flour mixture, until just combined.
- Pour into your prepared baking dish. Bake for 50-60 minutes, or until an inserted toothpick comes out clean. Allow to cool slightly before removing from the cake tin.
- Serve warm, with a smile…and a generous dollop of mascarpone!
Notes
Consider using a lightly buttered sheet of parchment paper for easy removal from the pan. This cake is delicious on its own but pairs well with mascarpone, whipped cream, or berries.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 75mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1.5mgCalcium: 150mgIron: 1mg
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