Italian Ricotta Lemon Cake – Moist & Fluffy
Italian ricotta lemon cake is a moist and fluffy dessert made with creamy ricotta cheese and fresh lemon flavor. This light Italian cake has a delicate texture and is perfect for breakfast, afternoon coffee, or a simple elegant dessert.
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.