Ricotta Cake Recipe
User Reviews
5
Ricotta Cake Recipe
Description
The Ricotta Cake Recipe features a batter made by creaming softened butter with sugar until fluffy, then blending in ricotta cheese and sour cream to add moisture and richness. Eggs, vanilla, lemon zest, and juice provide brightness and depth. Flour, baking soda, and salt are mixed in gently to maintain the batter's lightness. It bakes in a springform pan to produce a delicate cake with a tender crumb and subtle lemon notes.
This cake offers a subtly sweet profile balanced by fresh lemon, making it suitable as a simple dessert or paired with creme fraiche, whipped cream, or fresh berries. The cake's texture benefits from room temperature ingredients and proper baking time, helping to avoid sinking or uneven consistency.
The recipe can be adapted for high altitude with adjusted sugar, flour, and baking temperature. It also allows for variations such as swapping vanilla with almond extract or incorporating blueberries or figs on top. The cake keeps well stored, improving with time, and can be refrigerated for up to a week or frozen for longer storage.
Ingredients
- 3/4 cup butter softened, I used European butter so good, salted
- 1 ½ cups sugar I used all-natural cane sugar, white sugar is okay too
- 15 ounces ricotta cheese whole milk, room temperature
- 2 tablespoons sour cream or Greek yogurt
- 3 large egg room temperature
- 1 teaspoon vanilla extract
- 1 large lemon zested
- 2 ½-3 tablespoons lemon juice fresh squeezed, from one lemon
- 1/2 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour see notes for high altitude adjustments
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees (see notes for high altitude) and butter or spray using baking spray an 8 or 9” springform pan, then dust with flour or powdered sugar.
- In a stand mixer or in a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes, longer if using all-natural cane sugar.
- Scrape down sides, add ricotta cheese and sour cream and blend until light and fluffy, 4-5 minutes.
- Add eggs one at a time, mixing for 30 seconds on medium speed until all eggs are incorporated. Pour in vanilla extract, lemon zest and lemon juice, mixing to combine.
- Note: the mixture will look curdled; don’t worry, that’s how it should look, it will come together into a beautiful batter after adding the flour mixture.
- Whisk together the flour, baking soda and salt, add ¼ - ⅓ cup at a time with mixer on low speed. After all the flour has been added, scrape down the sides of the bowl and mix until just combined – do not over mix.
- Spoon batter into prepared pan, smoothing out so that batter is even, then giving the pan a few taps to settle the batter, removing any air bubbles. Bake for 45-65 minutes until the cake is set in the middle and a toothpick inserted comes out clean.
- Remove to wire rack and cool for 15 minutes, then remove the collar from the pan and allow to cool completely on wire rack. Dust with powdered sugar if desired, just before serving.
- Serve warm, room temperature or cooled - delicious anyway you look at it.
Notes
- At high altitudes, reduce sugar, increase flour, and adjust baking temperature and time as noted for optimal results.
- Use room temperature ingredients to help prevent the cake from sinking after baking.
- For richer flavor, consider adding almond extract instead of vanilla or folding in fresh or frozen berries.
- Store the cake wrapped or in an airtight container at room temperature for up to 3 days, refrigerate up to 7 days, or freeze for up to 3 months.
- If browning too fast, cover the cake with foil during baking to prevent overcoloring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 96mg | 32% |
| Sodium | 283mg | 12% |
| Potassium | 82mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 25g | 50% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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