This Italian Ricotta Cake is a delightful, moist dessert that combines the rich creaminess of ricotta cheese with a hint of citrus. It’s perfect for any occasion and pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream.
Ingredients
- 1 ½ cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Ricotta and Sugar: In a large bowl, combine the ricotta cheese and granulated sugar. Mix until smooth.
- Add Eggs and Flavorings: Add the eggs, vanilla extract, lemon zest, and orange zest to the ricotta mixture. Mix well until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the ricotta mixture, alternating with the milk. Mix until just combined; do not overmix.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust the cooled cake with powdered sugar before serving. Enjoy!
Feel free to adjust the flavors by adding your favorite extracts or spices!