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Ingredients
  • Photo credit: Shutterstock
  • Check out the original Italian Lemon Ricotta Cake recipe at Spatula Desserts for more details and a printable version of the recipe card.
  • subheading: For the lemon ricotta cake:
  • ¾ cups Unsalted butter, room temperature
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  • 1¼ cups Granulated sugar
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  • 3 Eggs, room temperature
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  • 1 teaspoon Vanilla extract
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  • Zest of 2 lemons
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  • 3 tablespoons Lemon juice, freshly squeezed
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  • 1 cup Ricotta cheese
  •  
  • 1½ cups All-purpose flour
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  • 1½ teaspoons Baking powder
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  • ½ teaspoon Baking soda
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  • ½ teaspoon Salt
  • subheading: For whipped ricotta (optional to serve):
  • 1 cup Ricotta cheese
  •  
  • ⅓ cup Powdered sugar, sifted
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  • Also read: Learn about what eggs do in baking and how to substitute baking powder and  baking soda in a pinch.
Steps
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