Easter Lemon Ricotta Cake

Easter Lemon Ricotta Cake is a delicious and refreshing dessert that is perfect for the spring season. This cake is made with fresh lemon juice and zest, creamy ricotta cheese, and a light and fluffy cake batter. The combination of these ingredients creates a moist and flavorful cake that is sure to impress your guests.

To make this Easter Lemon Ricotta Cake, you will need the following ingredients:

- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup ricotta cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- Powdered sugar, for dusting

To begin, preheat your oven to 350°F and grease a 9-inch cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the ricotta cheese, lemon juice, and lemon zest until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely. Dust the top of the cake with powdered sugar before serving.
This Easter Lemon Ricotta Cake is a perfect dessert for any springtime gathering. The cake has a light and fluffy texture with a subtle lemon flavor that is not too overpowering. The ricotta cheese adds a creamy richness to the cake that makes it extra delicious. Serve this cake with a cup of tea or coffee for a delightful afternoon treat.
Type: Dessert Cake

Ingredients:

- Flour
- Butter
- Ricotta cheese

Cooking Tips:

- Use fresh lemon juice and zest for the best flavor
- Be sure to cream the butter and sugar together until light and fluffy
- Let the cake cool completely before dusting with powdered sugar