Lemon Ricotta Cake

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Delicious ricotta cheese adds a creamy richness which pairs perfectly with the brightness of fresh lemon. You'll want to make this unforgettable, rustic, Italian lemon cake!

INGREDIENTS

– unsalted butter – granulated sugar – lemons – eggs – whole milk ricotta cheese  – all purpose flour – cornmeal – baking powder – salt

Step-by-step instructions!

Follow our easy instructions for success!

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In a large bowl, add the softened butter and sugar. Using a hand mixer, beat on medium speed until light and fluffy. Next, add the lemon zest. Mix until incorporated.

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Add the eggs to the butter/sugar mixture, one at a time, mixing well in between each addition until completely incorporated. Add in the ricotta cheese and mix.

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In a separate bowl, combine the all purpose flour and other flour, baking powder and salt. Stir with a fork and add it into the bowl with the wet ingredients.

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On the lowest speed setting, gently mix the dry ingredients until they are just absorbed. Pour the batter into the prepared pan. Bake for about 45-50 minutes or until a toothpick comes out clean when inserted into the center of the cake.

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When finished baking, allow the cake to fully cool on a cooling rack before removing the springform pan ring. Dust with powdered sugar before serving.

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