Italian Lemon Ricotta Cake

Name: Italian Lemon Ricotta Cake
Ingredients: 3/4 cup butter, softened 1 ½ sticks; 1 ½ cups sugar; 15 ounces whole milk 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); Disposable loaf pan (9x5x3) if you don’t have one

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Taste-test an Italian Lemon Ricotta Cake that can be made ahead and lasts up to a week. Perfect for breakfast, this fluffy cake is easy to prepare and sure to brighten any morning!

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Ingredients

3/4 cup butter, softened 1 ½ sticks
1 ½ cups sugar
15 ounces whole milk 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)
Disposable loaf pan (9x5x3) if you don’t have one

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