Lemon Ricotta Cake
This lemon ricotta cake is a deliciously moist and rich Italian ricotta cake filled with lemon. It has a wonderfully light and fluffy crumb with a sweet and creamy flavor.
Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.
Beat butter and lemon sugar together until well combined.
On low, beat in the ricotta cheese until combined. Then increase the speed to medium-high for 4-5 minutes.
On low beat in the eggs, vanilla extract until smooth and well combined. Mix in the dry ingredients until just combined.
Evenly spread the ricotta cake batter into the prepared pan. Bake the ricotta lemon cake for 38-45 minutes or until a toothpick inserted into the center of the ricotta lemon cake comes out clean or with a few moist crumbs.
Cool the pan in the pan for 15-20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes.
Transfer the Italian lemon cake to a serving plate or serve right from the pan. Top with powdered sugar and lemon slices. Slice and enjoy!
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