Description
A simple and delicious Italian Ricotta Cake recipe, perfect for any occasion. This cake is moist, light, and bursting with the subtle sweetness of ricotta cheese and a hint of lemon zest.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 (15 ounce) container whole milk ricotta cheese, drained
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- In a separate bowl, lightly mix the ricotta cheese to break up any lumps.
- Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk together the powdered sugar, milk, and lemon juice until smooth. Drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: ricotta cake, italian cake, easy dessert, lemon cake, homemade cake