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Classic Italian Ricotta Cake

A moist and tender cake that's subtly sweet, rich in flavor, and has a light, airy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups ricotta cheese Ensure it's quality ricotta for best results.
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1 teaspoon lemon zest Adds a refreshing citrus flavor.
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder Leavening agent for the cake.
  • 1/4 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with some butter or non-stick spray.
  2. In a large mixing bowl, combine the ricotta cheese and sugar. Use an electric mixer to blend until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Follow this with the vanilla extract and lemon zest.
Mixing
  1. In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix this dry mixture into the wet mixture, stirring gently until just combined.
  2. Pour the batter into your greased cake pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Notes

Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat individual slices in the microwave for a cozy treat.