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Italian Ricotta Lemon Cake – Moist & Fluffy

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Ingredients
  

  • 1 LB. whole milk ricotta cheese well-drained
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1 1/2 sticks of butter at room temperature
  • 2 lemons zest and juice (about 2–3 tbsp juice and 2 tbsp zest)
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Powdered sugar for dusting (optional)

Instructions
 

  • Prep the pan & oven – Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.
  • Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Beat wet ingredients – In a large mixing bowl, beat the butter, ricotta and sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each.
  • Add flavor – Mix in lemon zest, lemon juice, and vanilla until fully combined.
  • Combine – Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
  • Bake – Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
  • Cool & finish – Let the cake cool in the pan for 10 minutes, then release the springform sides. Cool completely on a wire rack. Dust with powdered sugar before serving.