There’s something incredibly satisfying about creating a dessert that’s both comforting and elegant. This ricotta cake recipe delivers just that, fluffy, moist, and rich without being overpowering.
Ingredients
- 400 g Ricotta cheese Full-fatwell-drained Italian ricotta preferred
- 115 g Unsalted butter Softenedroom temperature
- 200 g Caster sugar Fine grain white sugar
- 3 large Eggs Free-range room temperature
- 180 g Plain flour Sifted for a lighter crumb
- 1½ tsp Baking powder Fresh aluminium-free if possible
- 1 tbsp Lemon zest Freshly grated from unwaxed lemons
- 2 tsp Vanilla extract not essence, Pure vanilla
- ¼ tsp tsp Salt Enhances flavour and balances sweetness
- Icing sugar for dusting As needed Optional, for serving
Instructions
- Preheat your oven to 180°C (160°C fan)/350°F. Grease and line a 20cm springform cake tin with parchment paper.400 g Ricotta cheese
- Cream butter and sugar until light and fluffy (about 3 minutes using a stand mixer or handheld beater).115 g Unsalted butter, 200 g Caster sugar
- Add the eggs, one at a time, beating well after each addition. The batter may look slightly curdled, this is normal.3 large Eggs
- Fold in the ricotta, lemon zest, and vanilla extract using a spatula. Avoid overmixing to retain air.1 tbsp Lemon zest, 2 tsp Vanilla extract
- Sift in the flour, baking powder, and salt. Fold until combined and smooth.1½ tsp Baking powder, ¼ tsp tsp Salt, 180 g Plain flour
- Pour the batter into the prepared tin and smooth the top.
- Bake for 45–55 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar once cooled.Icing sugar