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Ricotta Cake

A fluffy ricotta cake with a delightful blend of creamy richness and subtle sweetness, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup Ricotta cheese adds a creamy texture and rich flavor
  • 1 cup All-purpose flour can use gluten-free flour for a lighter version
  • 3/4 cup Granulated sugar can substitute with honey
  • 3 large Eggs for a vegan option, use flax eggs
  • 1 tbsp Baking powder helps the cake rise
  • 1 tsp Vanilla extract almond extract can be used for a twist
  • 1/4 tsp Salt balances the sweetness
For the Glaze
  • 1 cup Powdered sugar creates a sweet, smooth glaze
  • 2 tbsp Milk or cream non-dairy milk is a great alternative
  • 1 tbsp Lemon juice or zest adds brightness

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Prepare your baking pan by greasing it lightly with butter or non-stick spray.
  3. Mix the wet ingredients in a large bowl: combine ricotta cheese, eggs, and vanilla extract until smooth and creamy.
  4. Whisk together the dry ingredients in another bowl: blend flour, baking powder, and sugar until well combined.
  5. Combine the wet and dry mixtures gently, folding them together until just incorporated.
  6. Pour the batter into your prepared baking pan, smoothing the top with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cake in the pan for about 10 minutes before transferring it to a wire rack.
  9. Optional: Dust with powdered sugar before serving.

Notes

Use fresh ricotta for the best texture; avoid low-fat versions.