1-Let’s dive into making this Italian Lemon Ricotta Cake recipe, where every step leads to a delicious outcome you can be proud of! Start by preheating your oven to 350°F and greasing a 9-inch springform pan with butter and a light dusting of powdered sugar to ensure nothing sticks. In a large bowl or stand mixer, cream the softened butter and sugar until they’re well combined, creating a fluffy base for your cake.

2-Next, add the 15 ounces of well-drained whole milk ricotta cheese and beat it for 4 to 5 minutes until the mixture is light and airy. Follow this by adding the 3 large eggs one at a time, mixing thoroughly after each to incorporate air and moisture. Then, stir in 1 teaspoon of vanilla, the zest and juice from 1 large lemon, ½ teaspoon of baking soda, and ½ teaspoon of salt for that signature zing.

3-Finally, fold in 1 ½ cups of all-purpose flour until just combined, making sure to scrape the bowl to get everything mixed evenly. Pour the batter into your prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted comes out clean. Once done, let it cool in the pan for 15 minutes, remove the sides, and transfer to a wire rack. Dust with powdered sugar before serving to enhance its fresh lemon and ricotta appeal.