Lemon is one of my favourite flavours for sweet treats and it works amazingly well in this Italian style ricotta cake! This cake is super simple! You basically mix butter, sugar, ricotta, eggs, lemon, flour, and baking soda before baking. This cake is like a cross between a cheesecake and a regular flour cake and it’s super moist and tender. This cake is perfect for any occasion and it’s great served as is or with a simple dusting of powdered sugar, or a dollop of whipped cream along with some fresh berries!
Italian Lemon Ricotta Cake
A super moist and tender ricotta cake with an amazing lemon flavour!
ingredients
- 3/4 cups (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 15 ounces ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour (gluten-free for gluten-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon confectioners/powdered/icing sugar (optional)
directions
- Beat the butter and sugar until light and fluffy.
- Beat in the ricotta cheese, followed by beating in the eggs, one at a time.
- Beat in the vanilla extract, lemon juice and zest.
- Mix the flour, baking soda and salt before mixing into the batter.
- Pour the batter into a greased 9 inch springform pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 35-45 minutes.
- Let cool for 15 minutes before removing the sides of the springform pan and letting cool completely.
- Dust with the powdered sugar, slice and enjoy!
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RS Mallory says
This is a delightfully light and delicious Italian treat. I always squeeze fresh lemons and put a little more (because I love lemon) AND make a lemon drizzle (confectionery sugar and fresh lemon juice to simmer and thicken) on top of the cake. You can punch holes in it to seep in or just let it sit on top 🙂
kevin says
A lemon drizzle would be amazing on this!
Sabrina says
gorgeous cake, and lemon is one of my favorites too, thank you!