My refreshing Lemon Ricotta Cake satisfies without being overly sweet. Thanks to the addition of ricotta cheese, this easy Italian classic has a light, tender crumb that will melt in your mouth.
12Tablespoonsunsalted butter,softened to room temperature
15ouncericotta cheese
3large eggs,room temperature
2Tablespoonslemon juice
1 ½ cupall-purpose flour
2teaspoonsbaking powder
½teaspoonkosher salt
¼cuppowdered sugar,for dusting cake
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch springform pan with shortening (or homemade cake release). Set aside.
In a mixing bowl, combine sugar, lemon zest, and butter. Beat until light and fluffy. Add ricotta and beat for about 4-5 minutes until light and airy.
Add in eggs, and lemon juice. Beat just until combined.
Add flour, baking powder, and salt, just until the batter is blended. Do not over mix.
Spoon batter into prepared baking pan, smoothing out the top. Bake for 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool cake on a wire rack to room temperature. Remove from springform pan. Dust cake with powdered sugar and serve.
Notes
Using room temperature ingredients helps prevent the cake from cracking.
Store cake in airtight container or covered with plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to one week.
Freeze cake by wrapping cooled cake with plastic wrap, then in foil, and freeze for up to 3 months. Thaw in refrigerator overnight.
Serve cake with fresh whipped cream, and berries if desired.