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Gluten-Free Lemon Ricotta Cake

Gluten-Free Lemon Ricotta cake is the perfect dessert for an Italian dinner! It is easy to make and will be a crowd pleaser.
Prep Time10 mins
Cook Time45 mins
Author: Julie

Ingredients

  • 3/4 cup Butter Soft, at room temp.
  • 1.5 cup Pure Cane Sugar
  • 15 oz. Ricotta Cheese
  • 3 Eggs
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • 1 tsp Vanilla Extract
  • 1.5 cup Gluten-free Flour I used the all-purpose gluten-free flour from Trader Joe's.
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • Powdered Sugar For Dusting Cover the entire top of the cake.

Instructions

  • Preheat your oven to 350 degrees. Grease a round cake pan and place parchment paper on the bottom of the pan (the circumference of the pan). You can also use a springform pan.
  • Cream together butter and sugar until its creamy using an electric mixer (hand held or standing). Add the ricotta cheese and mix for an additional 5 minutes.
  • Add one egg at a time mixing as you go. Add zest and juice of the lemon and vanilla extract. Finally add the flour, baking soda, and salt. Combine the dry ingredients slowly scraping down the side of the bowl.
  • Pour the batter into the baking pan and bake for 45-50 minutes or until a toothpick comes out clean.
  • Let it cool for 15-20 minutes before taking it out of the pan. Dust with powdered sugar and lemon slices.