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5 from 5 votes
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Italian Lemon Ricotta Cake
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
 

My Italian Lemon Ricotta Cake turns simple ingredients into a moist, tender, authentic Italian cake bursting with bright citrus flavor.

Servings: 12 slices
Author: Gemma Stafford
Ingredients
  • 1 ½ cups (7 ½ oz/213 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¾ cup (6 oz/170 g) butter , softened
  • 1 ½ cups (12 oz/340 g) granulated sugar
  • 2 teaspoons lemon zest
  • ½ teaspoon salt
  • 2 cups (16 oz/450 g) whole milk ricotta cheese , at room temperature
  • 3 large eggs , at room temperature
  • ¼ cup (2 fl oz/60 ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Powdered sugar , for dusting
Instructions
To Make the Lemon Ricotta Cake

  1. Preheat the oven to 350°F (180°C). Butter and line a 9-inch (23 cm) springform pan and set aside.

  2. In a small bowl, combine the flour and baking soda, and set aside.

  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, lemon zest and salt on medium high speed for 1 minute.

  4. Add in the ricotta cheese, increase the speed to medium-high and whip for 3 minutes, until fully aerated.

  5. Lower the speed to medium and whisk in the eggs, then increase the speed to medium high and whip for 5 minutes, until light and fluffy.

  6. Lower the speed to low and stir in the lemon juice and vanilla extract, followed by the flour mixture until just combined. Pour the batter into the prepared pan.

To Bake the Lemon Ricotta Cake

  1. Bake for 45-55 minutes, until a skewer inserted into the center of the cake comes out clean.

  2. Let cool in the pan for 15 minutes before releasing the sides and transferring to a wire rack to cool completely.

  3. Just before serving, dust with powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 3 days.