Classic Ricotta Cake
Delightfully light and bursting with citrusy flavor, this Classic Ricotta Cake is the perfect sweet treat for any occasion. Made with creamy ricotta cheese, fresh lemon zest, and a splash of vanilla, this Italian-inspired dessert has an irresistibly moist and tender crumb. The all-purpose flour and baking powder blend ensures a perfectly risen cake, while the lemon juice adds a subtle tang that balances the sweetness beautifully. Ready in just over an hour with minimal prep, this ricotta cake is a simple yet elegant option for everything from weeknight indulgence to celebratory gatherings. Serve it dusted with powdered sugar or topped with whipped cream for a beautifully understated finish. Whether you’re craving a cozy homemade dessert or looking for a baking project that’s fuss-free yet impressive, this Classic Ricotta Cake is sure to be a crowd-pleaser. Perfect for lovers of Italian desserts and citrus-forward flavors!
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Ingredients
- 120 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 250 grams ricotta cheese
- 2 tablespoons freshly squeezed lemon juice
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2
In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer set on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the flour mixture to the wet ingredients, mixing gently until just combined.
Step 6
Fold in the ricotta cheese and lemon juice by hand using a spatula, until the batter is smooth and the ricotta is evenly distributed.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Step 10
Serve the cake dusted with powdered sugar or with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
| Serving size | (972.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2970.9 |
| Total Fat 146.1g | 0% |
| Saturated Fat 81.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 976.9mg | 0% |
| Sodium 2561.0mg | 0% |
| Total Carbohydrate 379.6g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 202.4g | |
| Protein 68.0g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1180.5mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 758.0mg | 0% |
Source of Calories