GRANDMA’S CREAMY RICOTTA CAKE
This delightful creamy ricotta cake is a perfect blend of rich, creamy texture and subtle sweetness.
It’s a simple yet elegant dessert that will surely impress your guests.
The combination of ricotta cheese and a hint of citrus creates a luscious flavor that will leave everyone wanting more.
Why you will love this recipe
- Easy to make: simple ingredients and immediate steps make this cake achievable by pastry chefs of all levels.
- Versatile: it’s perfect as a dessert, brunch dessert or as a centerpiece for a special occasion.
- Rich and refreshing: the ricotta cream and bright lemon flavor create a balanced and unforgettable dessert.
Servings: 8-10
- Preparation Time: 15 minutes
- Baking Time: 50–60 minutes
- Cooling Time: 15 minutes in the pan, then additional time to cool completely on a wire rack.
Total Time: Approximately 1 hour 30 minutes.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 ½ cups ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
- Confectioners’ sugar (for dusting)
METHOD:
Step 1: Prepare the baking pan and preheat the oven.
- Preheat the oven to 350 F.
- Butter and flour a 9-inch baking pan to ensure easy release after baking.
Step 2: Cream the wet ingredients together.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the cottage cheese and mix until smooth and well combined.
Step 3: Incorporate the eggs and flavorings
- Beat the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Add the vanilla extract, lemon zest and fresh lemon juice.
Step 4: Add the dry ingredients.
- In a separate bowl, combine the whole wheat flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the ricotta mixture, stirring just until combined. Do not over-mix to keep the cake light and tender.
Step 5: Bake the cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
Step 6: Cooling and finishing
- Allow the cake to cool in the pan for 15 minutes.
- Remove the sides of the pan and allow the cake to cool completely on a wire rack.
- Before serving, generously dust the surface of the cake with powdered sugar.
Serving suggestions
- Accompany with some whipped cream or a scoop of vanilla ice cream for added indulgence.
- Garnish with fresh berries or candied lemon slices for added elegance.
Tips for success
- Use fresh ricotta: Choose a high-quality ricotta for a creamier texture and better flavor.
- Room temperature ingredients: Make sure the butter, ricotta and eggs are at room temperature for a smoother dough.
- Lemon variants: Substitute lime or orange zest and juice for a unique citrus twist.
| Nutrient | Per Serving |
|---|---|
| Calories | 280 |
| Total Fat | 13g |
| – Saturated Fat | 7g |
| Cholesterol | 75mg |
| Sodium | 150mg |
| Total Carbohydrates | 35g |
| – Dietary Fiber | 1g |
| – Sugars | 22g |
| Protein | 6g |
| Calcium | 80mg |
| Iron |
| 1.2mg |
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