Italian Lemon Ricotta Cake (Printable Version)
# What You’ll Need:
→ Cake Ingredients
01 -
¾ cup butter, softened
02 -
1 ½ cups sugar
03 -
15 ounces whole milk ricotta cheese, drained well
04 -
3 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 large lemon, zested and juiced
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
09 -
1 ½ cups all-purpose flour
10 -
Powdered sugar for dusting (optional)
# Steps to Follow:
01 -
Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan with butter and dust with powdered sugar. Set aside.
02 -
In a large mixing bowl or stand mixer, cream together the softened butter and sugar until well combined.
03 -
Add the ricotta cheese to the butter-sugar mixture and blend until light and fluffy, approximately 4 to 5 minutes.
04 -
Beat in the eggs one at a time. Then add the vanilla extract, lemon zest, and lemon juice. Mix until fully incorporated.
05 -
Stir in the baking soda and salt. Gradually add the flour and mix until just combined, ensuring to scrape down the sides of the bowl.
06 -
Transfer the batter into the prepared springform pan, ensuring an even layer.
07 -
Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Let the cake cool in the pan for 15 minutes. Then, remove the collar and base of the springform pan. Cool completely on a wire rack. Dust with powdered sugar before serving.
# Additional Notes:
01 -
This cake can be prepared ahead of time. Store in an airtight container in the refrigerator for up to seven days, or at room temperature for up to three days in a domed pedestal.