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Torta di ricotta al limone Lemon Ricotta Cake🍋


1 1/2 unsalted butter, stick

1 ½ cups sugar

15 ounces whole milk ricotta cheese

3 large eggs

1 1/2 tsp vanilla

1 large lemon, zested and juiced

½ tsp baking soda

½ tsp salt

1 ½ cups flour

powdered sugar for dusting top of cake

Preheat oven to 350 degrees. Grease a 9 inch pan using butter and powdered sugar; set aside.

In a large mixing bowl, mix together the butter and sugar until well combined. Add in the ricotta cheese and blend until light and fluffy, about 5 minutes.

Add the eggs, one at a time. Add in the vanilla, lemon zest, lemon juice, and mix well. In the same bowl, add the baking soda, and salt.

Add the flour and mix well, to fully incorporate all of the ingredients.

Pour the batter into the pan. Bake for 50-52 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Cool completely and dust with powdered sugar before serving.