This Ricotta Cake is a moisture-rich dessert known for its creamy, custard-like interior and delicate citrus aroma. This version yields a light, airy crumb that pairs perfectly with a dusting of powdered sugar.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
3 large eggs, at room temperature
15 ounces whole-milk ricotta cheese
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Zest of one large lemon
Powdered sugar for dusting
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper to ensure easy removal.
Whisk together the flour, baking powder, and salt in a medium bowl until well combined.
Beat the eggs and granulated sugar in a large mixing bowl using an electric mixer on high speed. Continue for about 3 minutes until the mixture is pale and thick.
Add the ricotta cheese, melted butter, vanilla extract, and lemon zest. Mix on medium speed until the batter is smooth and the ricotta is fully incorporated.
Turn the mixer to low and gradually add the dry ingredients. Mix just until the flour disappears; avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 45 to 50 minutes. The cake is ready when the edges are golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 20 minutes before releasing the sides of the springform pan.
Dust the surface generously with powdered sugar once the cake has reached room temperature. For the best texture, serve slightly chilled or at room temperature.
