Italian Lemon Ricotta Cake
A delightful Italian cake that combines creamy ricotta with zesty lemon for a refreshing dessert experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Cream the ricotta cheese and granulated sugar together until smooth and creamy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the all-purpose flour, lemon juice, lemon zest, baking powder, and salt until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top with powdered sugar before serving if desired.
Notes
Make sure your ricotta is well-drained for the best texture. Use fresh lemons for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg
Find it online: https://ameliasweets.com/2026/07/06/italian-lemon-ricotta-cake/