Italian Lemon Ricotta Cake with Fresh Lemon and Ricotta Cheese
Light and fluffy Italian treat highlighting fresh lemon and creamy ricotta. Enjoy for dessert or brunch with a dusting of powdered sugar.
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Cooking tools:
- Stand mixer
- Springform pan
- Fine-mesh sieve
- Cheesecloth
- Microplane
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Oven
- Toothpick
- Paper towel
Ingredients
- ¾ cup butter, softened
- 1 ½ cups sugar
- 15 ounces whole milk ricotta cheese, drained well
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 large lemon, zested and juiced
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- Powdered sugar for dusting (optional)
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