Italian Lemon Ricotta Cake

A moist, cake with a hint of lemon

Servings:

Author:

Prep Time
12 minutes

Cook Time
50 minutes

Brunch Dessert

Italian

easy moist lemony cake

Instructions

1 preheat oven to 350℉. Grease and powder sugar your springform pan
2 In a mixing bowl, cream together the butter and sugar until combined. Add in the
ricotta cheese and mix until it is light and fluffy about 5 minutes.
3 Add the eggs one at a time, blending between each one. Add the lemon zest and
juice along with the vanilla. In a small bowl add the flour, baking soda and
salt. Add the dry ingredients to the wet, scraping down the sides as needed.
4 Pour the batter into the prepared springform pan. Bake for about 40-50 minutes,
or until the cake is set and an inserted toothpick comes out clean.
5 Let the cake cool for 15 minutes or so before you release it from the pan.
Remove to a wire rack until completely cooled. Dust with powdered sugar before
serving.