Nonna's Italian Lemon Ricotta Cake

5 from 2 votes

Nonna's Italian Lemon Ricotta Cake

My lemon ricotta cake is SO moist and has the perfect amount of tangy lemon flavor. This easy recipe only requires one bowl.

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 50

Total Time 1

Servings Slices

Calories 334kcal

Author Krystle Smith

Ingredients

¾ Cup Unsalted Butter Softened
1 ½ Cups Granulated Sugar
1 Tablespoon Lemon Zest About 1-2 Lemons
15 Ounces Whole Milk Ricotta Cheese Room Temperature
3 Eggs Room Temperature
3 Tablespoons Lemon Juice About 1-2 Lemons
1 Teaspoon Vanilla
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups Flour Measured Correctly, See Below
Powdered Sugar If Desired, For Garnish

Instructions

Preheat the oven to 350 degrees. Spray a 9 inch springform pan with nonstick baking spray.
In a large bowl, combine sugar and lemon zest. Massage with your fingers for 1-2 minutes.
Add butter and cream until light and fluffy. Stir in eggs, ricotta, vanilla, lemon juice, and lemon zest.
Stir in baking powder and salt. Gradually add flour and mix until just combined. Do not overmix.
Pour into prepared pan. Bake for 50-55 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs.
Garnish with powdered sugar just before servings. Enjoy!

Notes

Measure flour by spooning and leveling it into your measuring cup. Level with a knife.

If you only have salted butter omit the extra salt called for in the recipe.

Scrub the wax off the lemons using a potato brush. Or grab organic lemons which are usually not waxed. When zesting avoid the bitter white pith below the lemon peel.

If your ricotta looks very wet drain in a strainer lined with cheesecloth or heavy duty paper towels for about 30 minutes.

Use a light metal pan which reflects heat which causes the cake to bake evenly. A dark metal pan absorbs more heat which can causes the edges to darken.

Nutrition