This Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon, it has a light, tender crumb, and isn’t overly sweet. This simple cake is a classic and perfect for Mother’s Day.
- 3/4 cup butter
- 1 1/2 cups granulated sugar
- 15 oz. ricotta
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- confectioners sugar
- Preheat oven to 350º, grease a 9″ springform pan.
- Cream butter and sugar, add ricotta and blend for 5 minutes.
- Add the eggs, one at a time. Mix in vanilla, lemon zest and juice. Stir in baking soda and salt. Add the flour, mix until combined.
- Pour into prepared pan, bake for 45 to 55 minutes, test with a toothpick. Let cool for 15 minutes before releasing the collar on the pan. Let cool completely, and dust with confectioners sugar before serving.
