Italian-inspired baked dessert.

Italian Ricotta Cake

Name: Italian Ricotta Cake
Prep time: 20 min
Total time: 20 min
Ingredients: 250 g / 8.8 oz Whole-milk ricotta, drained; 240 g / 8.5 oz All-purpose flour; 180 g / 6.3 oz Granulated sugar; 115 g / 4.1 oz Unsalted butter, softened; 3 (about 150 g / 5.3 oz without shells) Large eggs without shells; 12 g / 0.42 oz Baking powder; 5 mL / 1 tsp Vanilla extract; 6 g / 0.2 oz Fresh lemon zest; 2 g / 0.07 oz Fine salt; 15 g / 0.5 oz Powdered sugar

Soft, delicate Italian ricotta cake with fresh lemon zest, a tender golden crumb, and a light powdered-sugar finish. Ideal with coffee or for relaxed family gatherings.

Prep20 minTotal20 minEasyabout 350–380 kcal per serving.

Recipe video

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Method

Preheat conventional oven to 175°C / 350°F. Grease a 23 cm / 9-inch round cake pan and line its base with baking parchment.

Drain any excess liquid from the ricotta; stir gently until smooth.

Beat softened butter with sugar 3–4 min until pale and fluffy.

Beat eggs in 1 at a time, incorporating each before adding the next.

Mix in ricotta, vanilla and finely grated lemon zest. A slightly grainy mixture is normal.

Whisk flour, baking powder and salt in a separate bowl.

Fold dry ingredients into the wet mixture only until flour disappears; do not overmix.

Spread batter evenly in the pan. Bake on the middle rack for 40–50 min, until golden and a central skewer comes out clean or with a few moist crumbs.

Rest 15 min in the pan, unmold to a rack and cool fully before dusting with powdered sugar.

Chef notes

A fine dusting of powdered sugar, fresh berries if desired, and espresso.

Notes: Drain watery ricotta; use room-temperature butter and eggs; do not overmix; actual baking time varies by oven. Refrigerate covered up to 3–4 days; let slices warm slightly before serving.

Equipment for this version: 1 gray metal round cake pan of the stated size, same pan until unmolding; 1 mesh strainer over small ivory-colored bowl for ricotta only; 1 large stainless-steel bowl for butter, eggs and wet batter; 1 clear glass bowl for dry flour mixture; 1 wire cooling rack and matching ivory-colored dessert plates; hand mixer, silicone spatula, clean skewer and small sugar sieve. Use the same pan, bowl or tray for its assigned operations. Change containers only at the stated transfer. Use separate tools for raw food and cooked food.

Allergens: wheat, egg and milk. Check product labels and optional variations.

For perishable leftovers, refrigerate promptly in shallow containers at 4°C / 40°F or below, within 2 h, or within 1 h above 32°C / 90°F. Follow the shorter recipe-specific storage limit stated above; reheat leftovers to 74°C / 165°F throughout.