Description
Italian Lemon Ricotta Cake is a delightful fusion of creamy ricotta and zesty lemon, boasting a light and airy texture. This cake features a golden crust enveloping a moist center that melts in your mouth. Perfect for any occasion, from birthdays to dinner parties, it’s sure to impress your family and friends while being incredibly simple to make.
Ingredients
Scale
- 1 ½ cups fresh ricotta cheese
- 1 cup granulated sugar
- Zest and juice of 2 large lemons
- 3 large eggs
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk the ricotta cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Incorporate lemon zest, lemon juice, and vanilla into the ricotta mixture.
- In another bowl, mix flour and baking powder. Gradually fold this into the wet ingredients until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for about ten minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 215
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg