Dessertsbiggerbolderbaking5.0
Italian Lemon Ricotta Cake
My Italian Lemon Ricotta Cake turns simple ingredients into a moist, tender, authentic Italian cake bursting with bright citrus flavor.
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 25 min🔥 Cook: 55 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Lemon Ricotta Cake
2
Preheat the oven to 350°F (180°C). Butter and line a 9-inch (23 cm) springform pan and set aside.
3
In a small bowl, combine the flour and baking soda, and set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, lemon zest and salt on medium high speed for ⏱️ 1 minute.
lemon zest2 teaspoons(16 oz/450 g) whole milk ricotta cheese (, at room temperature)2 cups
5
Add in the ricotta cheese, increase the speed to medium-high and whip for ⏱️ 3 minutes, until fully aerated.
6
Lower the speed to medium and whisk in the eggs, then increase the speed to medium high and whip for ⏱️ 5 minutes, until light and fluffy.
(16 oz/450 g) whole milk ricotta cheese (, at room temperature)2 cupslarge eggs (, at room temperature)3
7
Lower the speed to low and stir in the lemon juice and vanilla extract, followed by the flour mixture until just combined. Pour the batter into the prepared pan.
(16 oz/450 g) whole milk ricotta cheese (, at room temperature)2 cupsvanilla extract1 teaspoon
8
To Bake the Lemon Ricotta Cake
9
Bake for ⏱️ 45-55 minutes, until a skewer inserted into the center of the cake comes out clean.
10
Let cool in the pan for ⏱️ 15 minutes before releasing the sides and transferring to a wire rack to cool completely.
11
Just before serving, dust with powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 3 days.
(16 oz/450 g) whole milk ricotta cheese (, at room temperature)2 cupsPowdered sugar (, for dusting)
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