Italian Lemon Ricotta Cake
A delightful cake that combines creamy ricotta cheese with bright lemon flavors, perfect for any occasion.
Ingrédients
Main Ingredients
- 1.5 cups ricotta cheese Adds moisture and flavor.
- 1 cup granulated sugar Sweetens the cake perfectly.
- 3 large eggs Binds the ingredients together and helps with leavening.
- 0.25 cups lemon juice Provides that zesty, bright flavor.
- 1 tablespoon lemon zest Enhances the lemon taste.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 1.5 cups all-purpose flour The base of the cake for texture.
- 1 teaspoon baking powder Helps the cake rise.
- 0.5 teaspoon salt Balances the sweetness.
Instructions
Preparation
- Start by gathering all your ingredients and preheating your oven to 350°F (175°C).
- In a large bowl, combine the ricotta cheese and granulated sugar. Mix until smooth.
- Incorporate the eggs into the mixture, one at a time, blending thoroughly after each addition.
- Stir in lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined.
- Pour the batter into a greased 9-inch round cake pan and smooth the top.
Baking
- Place the pan in the oven and bake for 40-45 minutes. Check for doneness with a toothpick.
Cooling and Serving
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
- Allow the cake to cool completely before serving. Optionally dust with powdered sugar.
Notes
Can be served with fresh berries, whipped cream, or lemon curd. Store in the refrigerator and can be frozen for up to three months.