Low Fat Classic Ricotta Cake
Indulge guilt-free with this Low Fat Classic Ricotta Cake, a light and airy dessert that packs all the rich, creamy goodness of traditional ricotta cake without the added calories. Crafted with smooth ricotta cheese, zesty lemon, a hint of vanilla, and a touch of powdered sugar, this low-fat twist balances flavor and health effortlessly. Perfectly baked to golden perfection, its fluffy texture and subtle sweetness make it ideal for any occasion, whether served plain or topped with a dollop of low-fat yogurt. Ready in just over an hour, this crowd-pleaser offers a healthier take on classic comfort food, making it a must-try for dessert lovers seeking a wholesome treat.
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Recipe Information
Ingredients
- 400 grams Ricotta cheese
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 150 grams Granulated sugar
- 2 pieces Large eggs
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 100 milliliters Non-fat milk
- 1 as needed Olive oil cooking spray
- 1 tablespoon Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly coat an 8-inch (20 cm) springform pan with olive oil cooking spray.
In a large mixing bowl, combine the ricotta cheese and sugar. Beat with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture to the ricotta mixture, alternating with the non-fat milk, starting and ending with the flour mixture. Mix until just combined. Be careful not to overmix.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes or until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then release and remove the sides of the springform pan. Allow it to cool completely on a wire rack.
Once cooled, dust the top of the cake with the powdered sugar before serving.
Slice and serve the cake as is, or with a scoop of low-fat yogurt for a delightful dessert.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 164.4 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1867 mg | 144% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 945 mg | 20% | |
*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.
