Teresa's Recipes
Italian Ricotta Cake
Indulge in the rich, creamy decadence of this Italian Ricotta Cake, a delightful dessert that boasts a moist texture and a zesty lemon flavor. Traditionally enjoyed during festive occasions in Italy, this cake is a perfect balance of sweetness and freshness, making it a favorite among dessert lovers. Dust it with powdered sugar before serving for an elegant finish, and let each slice transport you to a quaint Italian café.
Ingredients
- 15 ounces, well-drained Ricotta cheese
- 1 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- Zest of 1 lemon Lemon zest
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- for dusting Powdered sugar
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 8g
- Sodium: 150mg
- Sugar: 25g
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
- In a large mixing bowl, combine the well-drained ricotta cheese and granulated sugar. Using an electric mixer, beat together until smooth.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Stir in the vanilla extract and lemon zest, mixing until evenly combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, gently stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan on a wire rack for 10 minutes. Carefully remove the sides of the springform pan and let the cake cool completely.
- Before serving, dust the top of the cake with powdered sugar for an elegant presentation.
Tips
- For added flavor, consider folding in some mini chocolate chips or fresh berries into the batter before baking.
- If you want a more intense lemon flavor, replace some of the granulated sugar with lemon-infused sugar.
- This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.