Italian Lemon Ricotta Cake
A light and fluffy Italian lemon ricotta cake that infuses your gatherings with a refreshing citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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 vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Beat together the ricotta cheese, sugar, and eggs until smooth.
- Add the vegetable oil, fresh lemon juice, and lemon zest. Mix well until combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 70mg