5 from 69 votes
Ricotta Cake Recipe
The Ricotta Cake Recipe combines smooth ricotta cheese with butter, sugar, and a hint of lemon zest and juice to create a moist, tender cake with a delicate citrus aroma. Using a springform pan, the batter develops a light and fluffy texture after creaming well, despite initial curdling appearance. The cake's crumb is soft yet structured, enhanced by baking soda and a careful flour incorporation. It is suited for serving as a lightly sweet dessert dusted with powdered sugar, and can be customized with additions like berries or variations such as almond extract.
Prep Time
12 mins
Cook Time
55 mins
Total Time
1 hr 7 mins
Servings:
12
servings
Calories:
340 kcal
Course:
Dessert, Cake
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 340
% 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.