Italian Lemon Ricotta Cake
Ingredients
-
¾
cup
unsalted butter, softened
-
1½
cups
granulated sugar
-
15
oz
whole milk ricotta cheese
-
3
large
eggs
-
1
teaspoon
vanilla extract
-
2-3
tablespoons
fresh lemon juice
-
1
large
lemon, zest
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1½
cups
all-purpose flour
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan with butter and powdered sugar.
- In a small bowl, mix the flour, baking soda, and salt, then set aside.
- In a stand mixer, beat the granulated sugar and butter on high speed for 2 minutes until creamy.
- Add the ricotta cheese and mix until light and fluffy, about 4 to 5 minutes.
- Add the eggs one at a time, mixing on medium speed, scraping the bowl after each addition.
- Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
- With the mixer on low, add the flour mixture and mix just until combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 15 minutes before removing the springform and cooling completely on a wire rack.
- Dust with powdered sugar if desired and serve with whipped cream and berries.
Nutrition Facts (estimated)
Servings
12
Calories
338
Total fat
18g
Total carbohydrates
39g
Total protein
7g
Sodium
192mg
Cholesterol
95mg
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