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Italian Lemon Ricotta Cake

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A moist and fluffy Italian Lemon Ricotta Cake with a refreshing citrus kick, perfect for any occasion.

Ingredients

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  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • Zest of 2 lemons
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven and prepare your pan by greasing a 9-inch springform pan.
  2. Cream the ricotta cheese and sugar until smooth.
  3. Add the eggs, melted butter, vanilla extract, lemon extract, and lemon zest, mixing until well combined.
  4. Combine the dry ingredients in another bowl, then gradually fold them into the ricotta mixture.
  5. Pour the batter into your prepared pan and smooth the top.
  6. Bake in the oven for 40-50 minutes until a toothpick comes out clean.
  7. Cool the cake before removing it from the pan, and dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for a week. For longer storage, freeze wrapped pieces.

Nutrition

Find it online: https://www.thestationrecipes.com/italian-lemon-ricotta-cake/

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