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.

Step 1:  

In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.

Step 2:  

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. 

Step 3:  

On low beat in the eggs, vanilla extract until smooth and well combined. Mix in the dry ingredients until just combined.

Step 4:  

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.

Step 5:  

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.

Step 6:  

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!

Step 7:  

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