Name: Lemon Ricotta Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 1/3 cups flour (scoop and level to measure); 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup butter, softened; 1 1/2 cups of ricotta cheese ( I use whole milk); 2 1/2 tablespoons lemon zest; 3 large eggs; 1 teaspoon lemon extract or vanilla extract

Here is a vintage Lemon Ricotta Cake which is a delicious cake Grandma used to make from scratch back in the 1960s
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Every time I make this it lemony rich cake it takes me on a delightful journey back in time to days when homemade treats were the heart and soul of most kitchens in that time period.

Now in this new era of convenience and busy lifestyles, we sometimes lose sight of the essence of simplicity from yesteryears past and have much less time to prepare those homemade treats.

Our easy cake uses simple pantry ingredients most folks always have on hand and with just a few extra minutes, you can enjoy a cake made from scratch and pure love.

This dessert brings me back to a real sense of nostalgia and a deeper connection to the culinary heritage of generations past and how my Grandmother grew up in Rome, Italy cooking with meager ingredients.

If you love lemon do try our other easy yet elegant favorite cake recipes and the first one is a no-bake, Lemon Lady Finger Cake

Scroll down pass all the ideas and entries to the printable card at the bottom then hit print for ads to disappear right to the recipe.

this is a lemon cake with powdered sugar on top and mint

Easy Step For A Vintage Scratch Cake

always grease the springform pan and flour it or line it with parchment paper
preheat the oven
all ingredients for best results should be at room temperature
start with beating the sugar and butter together until pale in color
beat in the eggs
slowly combine the cheese, lemon
whisk all dry ingredients together in a separate bowl
mix the two dry and wet ingredients together
pour in the prepared pan and bake (use the toothpick method to ensure it's done)

this is a homemade lemon cake with powdered sugar and mint on top

Optional Toppings

blueberries
red raspberries
fresh blackberries or boysenberries
sliced fresh or canned peaches
whipped cream
powdered sugar
lemon pudding and whipped cream

this is cake batter for lemon cake from scratch in a springform pan

Tips

always cream the sugar and butter evenly
slowly incorporate the wet and dry ingredients
always grease or line your springform pan with parchment paper
this cake tastes great plain or sprinkled with powdered sugar
bake until the middle springs back and is set and use the toothpick method
do not overbake the cake
this cake freezes perfectly
orange peel and orange extract can be used instead of lemon if preferred
always preheat the oven
the batter is very thick
keep the cake in an airtight container to retain moisture with leftovers and if in a hot climate store wrapped tight in the refrigerator to prevent molding

this is lemon zest going into batter for lemon cake

Shopping List No Measurements until the recipe card below

sugar
egg
butter
baking powder
salt
flour
ricotta cheese
lemon zest
lemon extract

this is flour and baking dry ingredients for lemon cake

More Lemon Recipes We Love

Lemon Curd

Lemon Italian Ice

Lemon Meringue Pie

Pin for later

this is a lemon cake made with ricotta cheese

Vintage Cake Recipes

I again want to stress this is an old-fashioned vintage cake recipe, not to be compared to a cake mix.

This is a light-in-flavor cake but much denser with a delicious homemade from-scratch taste.

Back in the 1940s and 50s, this cake was made with ingredients from the pantry and one of my all-time favorite recipes.

lemon scratch cake, homemade lemon cake, lemon cake

cake recipes, lemon cake recipes, lemon recipes, cakes made in springform pans

Italian

Yield: 8

Author: Claudia Lamascolo