Lemon and Ricotta Cake

A traditional Italian lemon and ricotta cake made with ricotta, lemon zest, and butter. Light, moist, and delicately flavoured — perfect with coffee or tea.

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Course: afternoon tea, Cake, Dessert

Cuisine: Italian

Keyword: Easy Cake, Lemon Cake, Ricotta Cake, Simple Cake

Cook Time: 1

Servings: people

Calories: 239kcal

Equipment

23 cm round springform cake tin
Large mixing bowl
Electric beaters or whisk

Ingredients

250 g fresh ricotta well-drained (homemade or store bought)
¾ cup 165 g caster sugar
3 eggs at room temperature
100 g unsalted butter melted and slightly cooled
1½ tablespoons finely grated lemon zest about 2–3 lemons
2 dessert spoons fresh lemon juice about 25–30 mL
1 teaspoon vanilla extract
1 cup 150 g plain flour, sifted
1½ teaspoons baking powder
Pinch of salt
Icing sugar for dusting

Instructions

Preheat the oven to 180 °C (fan 160 °C). Grease and line a 23 cm springform tin with baking paper.
In a large bowl, use electric beaters to beat the ricotta and sugar until smooth and creamy.
Add the eggs and beat until mostly combined — the mixture may look a little curdled; that’s fine.
Mix in the melted butter, lemon zest, lemon juice, and vanilla extract.
Sift the flour, baking powder, and salt over the wet ingredients. Gently fold through by hand until just combined.
Pour into the prepared tin and smooth the top.
Bake for 45–50 minutes, or until golden and a skewer inserted in the centre comes out clean.
Allow to cool in the tin for 10 minutes, then transfer to a rack.
Once cool, dust with icing sugar before serving.

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