Description
Italian Love Cake is a delightful homemade dessert featuring a moist, tender crumb made from ricotta cheese and classic cake ingredients. This cake combines simple pantry staples to create a light and fluffy treat, dusted with powdered sugar for an elegant finish. Perfect for family gatherings or afternoon tea, it’s both comforting and sophisticated in every bite.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup whole milk (or almond milk)
- 2 teaspoons pure vanilla extract
- 15 oz ricotta cheese
Topping
- Powdered sugar for dusting
Instructions
- Preparation is key: Begin by preheating your oven to 350°F (175°C). Grease your chosen baking pan, be it rectangular or round, with butter or cooking spray to ensure easy release post-baking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until fully combined.
- Wet ingredients: In a separate bowl, beat the eggs, milk, and vanilla extract until frothy. Gently incorporate the ricotta cheese, mixing until smooth.
- Combine and create: Gradually incorporate the wet ingredients into the dry mixture. Stir gently until just combined.
- Bake to perfection: Pour the batter evenly into your prepared baking pan. Place it in the preheated oven and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about ten minutes, then dust generously with powdered sugar before serving.
Notes
- Use almond milk as a dairy-free alternative to whole milk for a lighter variation.
- Be careful not to overmix the batter to maintain a tender crumb.
- Ensure the ricotta cheese is at room temperature for easier mixing.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- For extra flavor, add a teaspoon of lemon zest into the wet ingredients.
