This flavorful single layer Italian Lemon Ricotta Cake can be served on its own for a casual gathering with just a light sprinkle of powdered sugar on top or fresh berries.

This simple recipe is made in a regular cake pan making a single-layer cake. I recommend an 8-inch round pan. I tried to keep this easy cake recipe as simple possible with no special equipment.

Plenty of fresh lemon flavor with zested lemon and fresh squeezed lemon juice.

Work the lemon zest into the sugar.

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INGREDIENTS Sugar Lemon zest Flour  Baking powder Salt Eggs Ricotta Fresh squeezed lemon juice Vanilla Unsalted butter Powdered sugar

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