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Italian Lemon Ricotta Cake
Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 12
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 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!
Option: Add a second tablespoon lemon zest for a more intense lemon flavour.
Nutrition Facts: Calories 330, Fat 16g (Saturated 9g, Trans 0), Cholesterol 94mg, Sodium 208mg, Carbs 40g (Fiber 0.4g, Sugars 25g), Protein 5g
Nutrition by: 
