Italian Lemon Ricotta Cake

Step 1

Pre-heat oven to 175°C / 347°F and grease your 9 inch / 23 cm springform pan.

Step 2

Zest 2 lemons and massage the zest into the granulated sugar.

Step 3

Cream butter with the lemon sugar until light and fluffy, then whip in the eggs one by one, vanilla extract, lemon juice then finally whip in the ricotta cheese.

Step 4

Sift the flour, salt, baking powder, and baking soda together into the mixture and fold the dry ingredients into the wet ingredients using a rubber spatula just until combined.

Step 5

Pour the lemon ricotta cake batter into the prepared pan and smooth the top with an offset spatula.

Step 6

Bake the cake at 175°C / 347°F for 40-45 minutes or until a toothpick inserted comes out clean.

Step 7

Let the cake completely cool then dust with powdered sugar, decorate with lemon zest, and serve with whipped ricotta (whip ricotta cheese with powdered sugar for 2-3 minutes).

Step 8

Serve the cake the same day and store any leftovers at room temperature in an airtight container.