Low Sodium Classic Ricotta Cake
Indulge in the delicate sweetness of this Low Sodium Classic Ricotta Cake, a guilt-free twist on a timeless Italian dessert. Featuring creamy part-skim ricotta cheese and a burst of fresh lemon zest and juice, this cake delivers tangy brightness and a moist, tender crumb—all without excess salt. Perfectly balanced with the rich flavors of unsalted butter and vanilla, this low sodium bake is ideal for health-conscious dessert lovers seeking something elegant yet simple. With just 15 minutes of prep and a golden finish after 45 minutes in the oven, this recipe is as quick as it is satisfying. Top with a light dusting of powdered sugar for a subtly sweet garnish and serve as the ultimate treat for brunches, tea time, or after-dinner indulgence. Enjoy this healthy and approachable ricotta cake that’s as comforting as it is flavorful.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 Large eggs
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Lemon zest
- 1 cup Part-skim ricotta cheese
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Powdered sugar, for dusting (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal.
Step 2
In a medium bowl, whisk together the flour and baking powder until well combined. Set aside.
Step 3
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs, one at a time, mixing well after each addition. Then, blend in the vanilla extract and lemon zest.
Step 5
Reduce the mixer speed to low and gradually add in the flour mixture, alternating with the ricotta cheese. Start and end with the flour mixture. Mix until just combined. Avoid over-mixing to keep the cake tender.
Step 6
Stir in the fresh lemon juice until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan on a wire rack for about 10 minutes, then carefully remove it from the pan and let it cool completely on the rack.
Step 10
Once cooled, dust with powdered sugar if desired before serving. Enjoy your low sodium classic ricotta cake!
Nutrition Facts
| Serving size | (960.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2914.6 |
| Total Fat 132.8g | 0% |
| Saturated Fat 77.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 916.3mg | 0% |
| Sodium 1503.9mg | 0% |
| Total Carbohydrate 375.5g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 223.1g | |
| Protein 65.8g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 751.2mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 788.4mg | 0% |
Source of Calories