Authentic Italian Ricotta Cake


  • 1-1/2 sticks unsalted butter room temperature
  • 1-1/2 cups granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1-1/2 cups flour
  • 1-1/2 cups ricotta whole milk
  • 3 eggs
  • 1 TBSP vanilla extract


  1. Preheat oven to 350.

  2. Grease a 9-inch loaf pan with non-stick spray.
  3. In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy. (about 3-4 minutes)
  4. Add the ricotta and blend until smooth.
  5. Add the eggs one at a time and blend until smooth.
  6. Add the flour, baking powder, salt and extract and mix for about 1 minute. Scrape down the sides.

  7. Pour batter into the prepared pan.
  8. Bake for approximately 50 minutes or until a toothpick inserted comes out clean.
  9. Allow the cake to cool completely before inverting on a cake plate.