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Desserts
Lemon Ricotta Cake
Ricotta, fresh lemon, and a little powdered sugar for a sweet finish.
Placeholder recipe from I See Spain — to be updated.
Ingredients
- 3/4 cup softened butter (1 1/2 sticks)
- 1 1/2 cups sugar
- 15 oz whole-milk ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla
- 1 large lemon, zested and juiced
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
- Powdered sugar, optional
Method
- 1
Preheat the oven to 350°F. Grease a springform pan with butter and powdered sugar.
- 2
Mix butter and sugar until combined. Add ricotta and mix until light and fluffy.
- 3
Stir in eggs one at a time. Add lemon juice, zest, and vanilla. Stir in baking soda and salt, then mix in flour until just combined.
- 4
Pour into the pan. Bake 45–55 minutes, until set. Cool for 15 minutes before removing the pan collar and base. Cool fully and dust with powdered sugar if desired.