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Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
What is Lemon Ricotta Cake? Lemon ricotta cake is similar to a traditional lemon cake, however it is not as sweet and has a slightly denser texture. It’s a traditional Italian cake that is often served after the meal or with a piece of fruit for breakfast.
Grease a 9 inch springform pan using butter and powdered sugar; set aside. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine.
Italian Lemon Ricotta Cake would also be delicious served with a dollop of whipped cream and some fresh berries. Store covered at room temperature for three days. To keep it fresh even longer, store in an airtight container in the refrigerator for up to a week. This Italian Lemon Ricotta Cake is one of many delicious traditional Italian desserts.
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