Enjoy a taste of Italy with this classic Lemon Ricotta Cake. This traditional recipe boasts a light, airy texture thanks to the ricotta, perfectly balanced by the sweet citrus notes of lemon.
Prep Time15 minutesmins
Cook Time1 hourhr
cooling time30 minutesmins
Course: Dessert
Cuisine: American, Italian
Keyword: Lemon Ricotta Cake
Servings: 12
Calories: 339kcal
Author: Kellie
Cost: $8
Equipment
1 round cake pan
Ingredients
1 1/2cupscake flour
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonkosher salt
1cupgranulated sugar
1/2cupbrown sugar
12tablespoonsbuttersoftened
2lemonszest and juice
1tablespoonlemon juice
3large eggsroom temperature
15ounceswhole milk ricotta cheesehomemade or store-bough
Powdered sugaroptional
Instructions
Preheat oven to 325˚F.
Coat a 9 inch round cake pan or springform pan with cooking spray and dust lightly with flour.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, brown sugar, butter and lemon zest. Beat on medium speed until well combined, approximately 1 minute. Turn the speed to medium high and beat until fluffy, approximately 3 minutes. (Be sure to stop and scrape the sides of the bowl a few times while mixing.)
Reduce the speed to medium low and add the eggs, one at a time being sure to mix well between each addition.
Stir in the lemon juice and ricotta. Increase the speed to medium and beat until well incorporated, approximately 1 minute.
Turn the mixer to low and slowly add the flour. Once combined, increase to medium and beat until smooth.
Transfer the batter to the cake pan and tap on the counter to level the batter.
Bake the cake in the oven until golden brown, approximately 60 minutes, and a toothpick comes out clean when inserted into the center.
Transfer the cake pan to a wire rack to cool for 30 minutes. Invert the cake onto a platter and cool the cake completely.
Sift the powdered sugar over the cake and serve.
Notes
Lemon Ricotta Cake will last up to 5 days at room temperature if covered in an airtight container.