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Lemon Ricotta Cake
This
Lemon Ricotta Cake
is a delightful fusion of creamy ricotta cheese and zesty lemon, creating a moist and fluffy dessert perfect for any occasion.
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Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Dessert
Cuisine
Italian
Servings
10
Ingredients
1x
2x
3x
170
g
butter
room temperature
300
g
sugar
500
g
whole milk ricotta cheese
3
large
eggs
1
tsp
vanilla extract
1
large
lemon
zest and juice
1/2
tsp
baking powder
1/4
tsp
salt
180
g
all-purpose flour
Optional:
powdered sugar for dusting top of cake
Instructions
Prep Pan and Preheat Oven:
Grease a 9-inch springform pan with cooking spray. Preheat oven to 180°C
Cream Butter & Sugar:
In a large mixing bowl or stand-up mixer, cream the butter and sugar.
Blend in Ricotta:
Add ricotta cheese and blend until fluffy.
Add Wet Ingredients:
Mix in eggs one by one. Add vanilla, lemon zest, and lemon juice.
Add Dry Ingredients:
Stir in baking powder and salt. Lastly, add flour and mix until just combined. Scrape sides of the bowl.
Pour & Bake:
Pour batter into prepared pan. Bake for 45-55 mins or until a toothpick comes out clean.
Cool & Serve:
Cool in pan for 15 mins before removing. Fully cool on a wire rack. Optionally, dust with powdered sugar before serving.
Dobar tek!
Keyword
cake, easy, lemon, ricotta, summer
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