Lemon Ricotta Cake – DiGregorio's Italian Market
Equipment: 9 inch springform pan, hand or stand up mixer ¾ cup butter, softened 1 ½ sticks1 ½ cups sugar15 ounces ricotta cheese3 large eggs1 teaspoon vanilla1
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at digregoriofoods.com.
Ingredients
- ¾ cup butter, softened 1 ½ sticks
- 1 ½ cups sugar
- 15 ounces ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups flour
- powdered sugar for dusting top of cake (optional)
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