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Italian Ricotta Cake

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A delightful Italian dessert that combines creamy ricotta with zesty lemon for a light yet rich cake experience.

Ingredients

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  • 1 1/2 cups ricotta cheese
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Cream the ricotta cheese and granulated sugar until smooth and creamy.
  3. Add the eggs one at a time, then mix in the vanilla extract and lemon zest.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the ricotta mixture until just combined.
  6. Pour the batter into your prepared pan and smooth the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack, then dust with powdered sugar.

Notes

Make sure your ricotta is well-drained for the best texture. Room-temperature eggs incorporate better into the batter.

Nutrition

Find it online: https://delishrecipezbylucy.com/italian-ricotta-cake/

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