Description
This Italian lemon ricotta cake is light, moist, and bursting with fresh lemon flavor—perfect for brunch, dessert, or a sweet afternoon treat.
Ingredients
1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup whole milk ricotta cheese
Zest of 2 lemons
¼ cup fresh lemon juice
1 tsp vanilla extract
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment).
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in ricotta, lemon zest, lemon juice, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
Use full-fat ricotta for the best texture.
This cake pairs beautifully with fresh berries or a dollop of whipped cream.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
For extra lemon punch, add ½ tsp lemon extract.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake, Brunch
- Method: Baking
- Cuisine: Italian
