Italian Lemon Ricotta Cake

A combination of cake and cheesecake, this delicious Italian Lemon Ricotta Cake is a one-bowl, no-mixer recipe that you can throw together in minutes.

Italian Lemon Ricotta Cake

Ingredients
For the cake:
  1. ½ cup butter
  2. 1 ½ cups ricotta
  3. ¾ cup sugar
  4. 3 large eggs
  5. 1 tablespoon finely grated lemon zest from 2 medium size lemons
  6. 1 teaspoon vanilla extract
  7. ¼ teaspoon almond extract
  8. 1 ½ cups all-purpose flour
  9. 2 teaspoons baking powder
  10. ¾ teaspoon kosher salt
For the buttercream icing:
  1. ¼ cup butter
  2. 2 tablespoons fresh lemon juice
  3. 2 ½ tablespoons half & half
  4. 3 cups powdered sugar
  5. 1 teaspoon vanilla extract
Instructions
For the cake:
  • Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
  • Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
  • Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
  • Transfer batter to prepared pan and smooth the top with a knife or spatula. Place in preheated oven and immediately lower temperature to 350˚F. Bake for 38-42 minutes or until cake springs back when lightly touched on the top and/or a toothpick inserted in the center comes out clean. The top will be lightly golden. The top may crack slightly, that’s okay.
  • Remove from oven and allow to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before adding the icing. When cool, transfer to a serving platter (keep flat, bottom side up) and ice with buttercream.