Italian Lemon Ricotta Cake
This Italian Lemon Ricotta Cake is a delightful, not-too-sweet dessert perfect for any occasion.
Equipment
- 9-inch springform pan
- mixing bowls
- electric mixer
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 medium lemons, zested and juiced
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups ricotta
Instructions
- Preheat oven to 355 degrees F, and prepare a baking pan with parchment paper.
- Mix together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream together butter and sugar. Mix in the lemon juice and zest.
- Add one egg at a time, mixing well, until all 3 eggs are well incorporated. Stir in the vanilla extract.
- Gently fold in about half of the flour mixture, until just incorporated.
- Mix in the ricotta. Stir in the remaining flour mixture, until just combined.
- Pour into your prepared baking dish. Bake for 50-60 minutes, or until an inserted toothpick comes out clean. Allow to cool slightly before carefully removing from the cake tin.
- Serve warm, with a smile…and a generous dollop of mascarpone!
Notes
It's advisable to butter the parchment paper well to facilitate the cake's removal. It can also be made in a loaf pan. Consider adding cinnamon or nutmeg for warm notes.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 36gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 1mg
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