Description
A moist and fluffy Italian cake made with creamy ricotta cheese and bright lemon flavor. This cake is light, airy, and perfect for any occasion. Dust it with powdered sugar before serving.
Ingredients
Scale
- 1 ½ cups (213 g) all-purpose flour
- ½ teaspoon baking soda
- ¾ cup (170 g) softened butter
- 1 ½ cups (340 g) granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon salt
- 2 cups (450 g) whole milk ricotta cheese, at room temperature
- 3 large eggs, at room temperature
- ¼ cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (180°C). Butter and line a 9-inch springform pan.
- Combine the flour and baking soda in a small bowl.
- Cream the butter, sugar, lemon zest, and salt in a stand mixer for 1 minute on medium-high speed.
- Add the ricotta cheese and whip for 3 minutes on medium-high speed until aerated.
- Lower the speed to medium, add the eggs, then increase to medium-high and whip for 5 minutes until light and fluffy.
- Lower the speed and stir in the lemon juice and vanilla extract.
- Add the flour mixture and mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 45-55 minutes, until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Release the sides and transfer it to a wire rack to cool completely.
- Dust with powdered sugar just before serving.
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Ensure your eggs and ricotta cheese are at room temperature for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 31 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg