Italian Ricotta Cake
A moist and fluffy Italian ricotta cake that embodies warmth and joy, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan to ensure easy release.
- Combine the ricotta cheese and sugar, mixing until smooth and creamy.
- Add the eggs one at a time to the ricotta mixture, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually incorporate the dry ingredients into the ricotta mixture.
- Pour the batter into the prepared springform pan, smoothing out the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing it from the pan. Dust generously with powdered sugar.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg
Find it online: https://recypez.com/italian-ricotta-cake/