Description
Moist and tender lemon-ricotta cake made with fresh lemon zest, creamy ricotta cheese, and a light dusting of powdered sugar.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk ricotta cheese
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and prepare a 9 inch round cake pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in ricotta, lemon zest, lemon juice, and vanilla.
- Fold in dry ingredients until just combined.
- Bake 40 to 45 minutes until golden and set.
- Cool completely and dust with powdered sugar before serving.
Notes
- Use whole milk ricotta for best texture.
- Do not overmix batter.
- Allow cake to cool fully before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: lemon ricotta cake, moist lemon cake recipe, Italian ricotta dessert, easy lemon cake