We love to make a ricotta cake recipe from scratch because when I was younger my Aunts would come over around Easter with an Italian ricotta cake. There is something about this delicious Italian ricotta cake recipe that makes me think of childhood memories around my grandmothers kitchen table.
How to make an Italian Ricotta Cake Recipe from Scratch
Italian Ricotta Cake Recipe
This is an easy recipe for ricotta cake that has just a few ingredients. You can substitute 1 teaspoon lemon extract and 1 teaspoon grated lemon rind for the vanilla extract. It really depends on what flavoring you enjoy. In theory I guess the lemon flavor is more authentic but I love how the vanilla tastes with the ricotta cheese.
Authentic Italian ricotta cake recipe from scratch!
Ingredients
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
Directions
- Preheat oven to 350.
- Grease a 9-inch loaf pan with non-stick spray.
- In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy. (about 3-4 minutes)
- Add the ricotta and blend until smooth.
- Add the eggs one at a time and blend until smooth.
- Add the flour, baking powder, salt and extract and mix for about 1 minute. Scrape down the sides.
- Pour batter into the prepared pan.
- Bake for approximately 50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before inverting on a cake plate.
This is a delicious cake for any occasion but Easter time is usually when I make this Italian ricotta cake. It brings back so many memories of my grandparents and their brothers and sisters talking, playing cards, and more.
Happy Baking!
How to make a ricotta cake from scratch - Authentic Italian Ricotta Cake
Ingredients
- 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
Instructions
- Preheat oven to 350.
- Grease a 9-inch loaf pan with non-stick spray.
- In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy. (about 3-4 minutes)
- Add the ricotta and blend until smooth.
- Add the eggs one at a time and blend until smooth.
- Add the flour, baking powder, salt and extract and mix for about 1 minute. Scrape down the sides.
- Pour batter into the prepared pan.
- Bake for approximately 50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before inverting on a cake plate.
If you liked this recipe, have a look at these other recipes too!
Easy Eclairs
Vanilla Almond Pound Cake
Rumchata Pound Cake
Cream Puffs
