Italian Ricotta Cake Recipe
This Italian Ricotta Cake is a moist and tender dessert featuring creamy ricotta cheese, lemon zest, and a delicate crumb, perfect for a light, flavorful treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
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Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter (melted and cooled)
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Butter and flour a 9-inch springform pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Beat Ricotta and Sugar: In a separate bowl, beat ricotta and sugar until smooth.
- Add Eggs and Flavorings: Mix in eggs one at a time, then add vanilla and lemon zest.
- Combine and Fold: Stir in melted butter, then fold in dry ingredients gently.
- Pour Batter: Pour batter into the prepared pan and smooth the top.
- Bake: Bake for 45–50 minutes or until a toothpick comes out clean.
- Cool in Pan: Cool in the pan for 15 minutes, then remove the ring.
- Serve: Dust with powdered sugar once fully cooled and serve.
Notes
- Use whole milk ricotta for best texture and flavor.
- Make sure the melted butter is cooled before mixing to avoid curdling.
- Allow the cake to cool fully before dusting with powdered sugar for a neat presentation.
Find it online: https://yumfoodusa.com/italian-ricotta-cake-recipe/