Description
This soft lemon ricotta cake is a delightful Italian-inspired dessert, offering a moist, airy texture with a bright lemon flavor.
Ingredients
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- 6 tbsp unsalted butter, softened
- 11 tbsp granulated sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 2/3 cup ricotta
- Zest of one lemon
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease an 8-inch round pan with butter.
- In a large bowl, use a spatula or handheld mixer to mix the softened butter and sugar until creamy.
- Add the eggs one at a time, mixing well after each addition until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the ricotta and lemon zest gently until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
This cake is wonderfully moist and light due to the ricotta. You can dress it up with berries or keep it simple. It’s perfect for gatherings as it disappears quickly. Store leftovers in an airtight container for up to 3 days. If doubling the recipe, use two 8-inch pans for even baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15
- Sodium: 100
- Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 60