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Italian Lemon Ricotta Cake

A light and fluffy Italian dessert that combines the freshness of lemon and creamy ricotta cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups ricotta cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (for dusting)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a large bowl, combine ricotta cheese and sugar, whisking until smooth.
  4. Add eggs one by one, mixing well after each addition.
  5. Stir in lemon juice and zest.
  6. In another bowl, mix flour, baking powder, and salt.
  7. Gradually add dry ingredients to the ricotta mixture, stirring until just combined.
  8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  9. Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and dust with powdered sugar.

Notes

For the best flavor, use fresh ricotta. You can substitute honey for sugar if desired but use less as honey is sweeter. Monitor baking time as oven temperatures can vary. Store in the refrigerator for up to a week, or freeze for up to three months.