Italian Lemon and Ricotta cake

If you have never added ricotta to your cakes, your life is about to change for the better.

3.60 from 5 votes

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Course: Dessert, Cake, Brunch

Cuisine: Italian

Prep Time: 15

Cook Time: 45

Servings:

Calories: 340kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

1 Electric mixer
1 23 cm springform cake tin
Oven

Ingredients

175 g unsalted butter softened
225 g caster sugar
450 g whole milk ricotta cheese
3 large free-range eggs at room temperature
1 teaspoon vanilla
2 lemons zested and juiced
½ teaspoon baking soda
1 teaspoon of baking powder
½ teaspoon salt
250 g plain flour sifted
Icing sugar for dusting

Instructions

Preheat oven to 180oC.
Grease a 23 cm springform cake tin and line it with baking paper
In a large mixing bowl, cream together the butter and sugar until combined. Add the ricotta and mix until light and fluffy.
Add the eggs, one at a time. Add the vanilla, lemon zest, and lemon juice and mix to combine.
Add the baking soda, baking powder and salt. Sift in the flour and mix until just combined.
Spoon the cake mixture into the springform cake tin. Bake for approximately 45 minutes, or until the cake is set and a cake testing skewer (or toothpick) cake comes out clean.
Allow to cool for 20 minutes before gently releasing & removing the sides of the tin.
Cool on a wire rack. Serve dusted with a little icing sugar, if desired.

Notes

Use whole milk ricotta for this recipe for best results. You could choose to make your own ricotta or alternatively, buy a great quality whole milk ricotta.

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