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A slice of yellow cake dusted with powdered sugar sits on a white plate with a fork. A small pitcher and the rest of the cake on a platter are in the background.
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Fresh Lemon Ricotta Cake

This simple, light and fluffy Italian cake is enjoyed at any time of day!
Prep Time10 minutes
Cook Time30 minutes
Cool Time10 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Italian
Keyword: Cake, Lemon, Ricotta
Servings: 8

Equipment

Ingredients

  • 9 tablespoons (4 ½-ounces) unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 ¼ cups unbleached all-purpose flour
  • ⅛ teaspoon kosher salt
  • 1 cup fresh ricotta homemade or store bought
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon baking powder
  • 1 medium apple peeled and grated (should yield about 1 cup)
  • ½ teaspoon pure vanilla extract
  • Confectioners' sugar for dusting

Instructions

  • Preheat the oven to 400º F. Butter and flour a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Beating on low, add the eggs one at a time. Using a rubber spatula, scrape down the sides of the bowl and beat just until incorporated.
  • Slowly add the flour salt, ricotta, zest, baking powder, apple, and vanilla, beating until smooth. Scrape the batter into the prepared pan; smooth the top. Bake for 25-30 minutes until the cake is golden and the sides start to pull away from the pan.
  • Cool in the pan on a wire rack for 10 minutes. Gently run a knife around the sides of the pan. Carefully release the sides of the pan and allow the cake to cool completely on the wire rack. Dust the top of the cake with the confectioners' sugar. Serve with fresh fruit or your favorite dessert sauce. Enjoy!

Notes

A handheld mixer can be used to mix the batter.
Cake can be covered and stored at room temperature for up to 3 days.
Cake can be wrapped tightly in plastic wrap, placed in a freezer-safe bag and frozen for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 379kcal | Carbohydrates: 47g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 247mg | Potassium: 106mg | Fiber: 1g | Sugar: 30g | Vitamin A: 634IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 2mg
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