A light, airy ricotta cake infused with vibrant citrus flavors, perfect for any occasion.
Fluffy Ricotta Cake with a Citrus Twist
Description
Ricotta Cake
This Fluffy Ricotta Cake with a Citrus Twist is a moist, tender dessert bursting with the zest of oranges and lemons. It's an ideal treat for spring and summer gatherings.
Quick Tips:
- Ensure all ingredients are at room temperature for better mixing.
- Use fresh citrus zest for the best flavor.
- Let the cake cool completely before slicing for clean cuts.
Ingredients
Instructions
-
Prepare the Oven and Pan
- Preheat your oven to 175°C.
- Grease a 9-inch springform pan with butter and lightly dust with flour.
-
Mix the Wet Ingredients
In a large mixing bowl, cream together the ricotta cheese softened butter, and granulated sugar until smooth and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the vanilla extract, lemon zest, orange zest, lemon juice, and orange juice, and mix until combined.
-
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
-
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
-
Bake the Cake
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve
Allow the cake to cool in the pan for 15 minutes.
Remove the sides of the springform pan and let the cake cool completely on a wire rack.
Dust the top with powdered sugar before serving.
Servings 10
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 100kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 75mg25%
- Sodium 200mg9%
- Potassium 100mg3%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 6g12%
- Vitamin A 400 IU
- Vitamin C 8 mg
- Calcium 80 mg
- Iron 1 mg
- Vitamin D 1 IU
- Vitamin E 0.5 IU
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.2 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 100 mg
- Copper 0.1 mg
- Manganese 0.1 mg
- Chromium 0.5 mcg
- Molybdenum 0.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ricotta Cake
This cake is best enjoyed fresh on the day it’s made when its flavors and textures are at their peak. However, if you happen to have any leftovers, you can store the cake in an airtight container at room temperature for up to two days, ensuring it remains moist and flavorful. For those looking to add a creative twist, consider mixing in a handful of poppy seeds into the batter for a delightful crunch, or prepare a zesty citrus glaze to drizzle over the top, adding a burst of bright, tangy flavor that complements the cake beautifully.