Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Course Dessert

Ingredients
  

  • ¾ cup butter, softened
  • 1 ½ cup sugar
  • 15 oz whole milk ricotta cheese
  • 3 eggs
  • 1 tsp vanilla
  • 1 large lemon, zested and juiced
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cup flour and powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees. Grease a 9 or 10-inch springform panusing butter and powdered sugar.
  • n a large mixing bowl, cream together the butter and sugar untilcombined. Add in the ricotta cheese and blend until light and fluffy, atleast 4-5 minutes.
  • Mix in eggs, one at a time. Add in vanilla and lemon juice, and mix. Addin baking soda and salt, and mix. Lastly, add in the flour mix until justcombined.
  • Pour batter into pan and bake for 45-55 minutes.
  • Let cool in the pan for 15 minutes then remove. Dust with powderedsugar before serving.
Keyword fox school, Italian Lemon Ricotta Cake
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