Description
This fluffy and moist ricotta cake is a simple yet elegant dessert, perfect for any occasion. Made with creamy ricotta cheese, a hint of lemon zest, and a light dusting of powdered sugar, this Italian-inspired treat is irresistibly soft and delicious. Whether served as an afternoon snack or a sweet ending to a meal, this easy ricotta cake recipe will become a family favorite.
Ingredients
2 cups ricotta cheese
1 cup sugar
1/2 cup vegetable oil
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
- In a large bowl, whisk together ricotta cheese, sugar, and vegetable oil until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually fold into the ricotta mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Avoid overmixing the batter to keep the cake light and fluffy.
Store at room temperature for 2 days or refrigerate for up to 5 days.
For a citrus twist, swap lemon zest for orange zest.
Can be frozen for up to 2 months when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8 servings
- Calories: 295 kcal
