Classic Ricotta Cake
Indulge in the timeless charm of a **Classic Ricotta Cake**, a beautifully moist and tender dessert that strikes the perfect balance between simplicity and sophistication. Highlighting creamy ricotta cheese and the bright zest of fresh lemon, this cake offers a delightful burst of citrus flavor that’s irresistibly light and refreshing. The rich buttery base and subtle notes of vanilla make it an elegant treat for any occasion, from cozy gatherings to festive celebrations. With just 20 minutes of prep time and straightforward ingredients like all-purpose flour, eggs, and baking powder, this ricotta cake is perfect for home bakers of all skill levels. Serve it with a dusting of powdered sugar or a dollop of whipped cream to elevate its timeless appeal. Whether savored as a tea-time delight or an after-dinner indulgence, this classic dessert is sure to impress!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients, mixing gently until just combined.
Fold in the ricotta cheese and lemon juice by hand using a spatula, until the batter is smooth and the ricotta is evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
Serve the cake dusted with powdered sugar or with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 25.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
