Description
Italian Lemon Ricotta Cake is a delightful dessert that combines the creamy richness of ricotta with the bright zest of fresh lemons. This cake features a golden crust and a light, fluffy texture that melts in your mouth, making it an irresistible treat for any occasion. Perfectly sweet and tangy, it’s ideal for birthdays, brunches, or simply to brighten up your day.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat ricotta cheese and sugar until smooth. Add eggs one at a time, followed by lemon juice, zest, and vanilla extract.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until golden brown.
- Allow to cool for ten minutes before transferring to a wire rack. Serve warm or cooled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 250
- Sugar: 17g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg