Italian Lemon Ricotta Cake
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!
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 casiskitchen.com.
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)
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