Print

Ricotta Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and airy ricotta cake with a hint of lemon, perfect for any celebration or cozy afternoon.

Ingredients

Scale
  • 2 cups ricotta cheese
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Combine the ricotta cheese and sugar in a large bowl, mixing until smooth.
  3. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract and lemon zest.
  4. Whisk the flour, baking powder, and salt in another bowl. Gradually add to the ricotta mixture, mixing until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. Dust with powdered sugar before serving, if desired.

Notes

For a richer flavor, use whole milk ricotta or substitute lemon zest with orange zest for a different twist.

Nutrition

Find it online: https://doughgirlbylea.com/ricotta-cake/

Scroll to Top