How to make a ricotta cake from scratch - Authentic Italian Ricotta Cake
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.
- 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
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.