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