Italian Lemon Ricotta Cake Recipe 

The Italian Lemon Ricotta Cake is light and fluffy and flavorful. This traditional Italian dish with ricotta cheese and fresh lemon is perfect for breakfast or brunch.

– ¾ cup butter, softened 1 ½ stick – 1 ½ cups sugar – 15 ounces whole milk ricotta cheese – 3 large egg – 1 teaspoon vanilla – 1 large lemon, zested and juiced – ½ teaspoon baking soda – ½ teaspoon salt – 1 ½ cups flour – powdered sugar for dusting top of cake (optional)



Rounded Banner With Dots


Warm the oven up to 350 degrees. Use butter and powdered sugar to grease a 9-inch springform pan. Set it aside.

Rounded Banner With Dots


Cream butter and sugar in a stand mixer or large bowl until well blended. After adding the ricotta cheese, combine for 4–5 minutes until light and fluffy.

Rounded Banner With Dots


Stir in each egg. Mix zest, juice, and vanilla after adding. In the same basin, mix salt and baking soda. Finally, combine flour briefly. Complete mixing by scraping basin sides.

Rounded Banner With Dots


Pour batter into prepared springform pan. A spoon inserted into the cake should come out clean after 45–55 minutes. So the cake is done.

Rounded Banner With Dots


Let it cool in the pan for 15 minutes before taking off the pan's collar and base. After letting it cool on a wire rack, sprinkle it with powdered sugar and serve.

Also See

Lemon Amaretti Cookies Recipe