Low Sodium Classic Ricotta Cake
Indulge in the delightful simplicity of this Low Sodium Classic Ricotta Cake, a light and velvety dessert that’s bursting with citrusy brightness and just the right amount of sweetness. Made with part-skim ricotta cheese, fresh lemon zest, and a touch of vanilla, this cake is the perfect guilt-free treat for those looking to control their sodium intake without compromising on flavor. Its tender crumb, achieved by alternating the batter with creamy ricotta, pairs wonderfully with a light dusting of powdered sugar or a dollop of whipped cream. Ready in just an hour, this easy-to-make ricotta cake is ideal for brunch gatherings, afternoon tea, or an elegant dessert after dinner—proving that low sodium baking can be both effortless and delicious!
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Recipe Information
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)
Instructions
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.
In a medium bowl, whisk together the flour and baking powder until well combined. Set aside.
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.
Add the eggs, one at a time, mixing well after each addition. Then, blend in the vanilla extract and lemon zest.
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.
Stir in the fresh lemon juice until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
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.
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.
Once cooled, dust with powdered sugar if desired before serving. Enjoy your low sodium classic ricotta cake!
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 375.5 g | 137% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 223.1 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 751 mg | 58% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 788 mg | 17% | |
*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.
