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Italian Ricotta Cake

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This Italian Ricotta Cake recipe is from a friend Suzanne. A sweet, slightly lemony ricotta layer atop a cake base. It is so good. We use this recipe around Easter time, but it is perfect for any time of year.

Ingredients

Scale

Cake Base:

  • 1 Cup Butter
  • 2 Cups Sugar
  • 4 Eggs
  • 2 2/3 Cups sifted lour
  • 1 1/2 Teaspoon Baking Powder
  • 1 Cup Milk
  • 1 1/2 Teaspoon Vanilla Extract

Ricotta Topping:

  • 2 Lbs Ricotta Cheese (Whole Milk)
  • 4 Eggs
  • 1/2 Cup Sugar
  • 2 Tablespoons Flour
  • 2 Tablespoons Lemon Juice (freshly squeezed if possible)
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Grease a 13x9x2 baking pan and set aside.
  2. Preheat oven to 350

For the bottom layer:

  1. In a separate bowl, sift together dry ingredients (flour and baking powder)
  2. Cream together butter and sugar and blend through, making it light in color.
  3. Add eggs one at a time, and incorporate after each.
  4. Stir in sifted dry ingredients alternately with milk and vanilla.
  5. Pour combined batter into prepared pan

Top Layer:

  1.  Mix ricotta, eggs, sugar, flour, lemon juice and vanilla together. 
  2.  Pour over top of unbaked cake layer.
  3.  Bake in 350* for one hour.
  4. Run a knife dipped in warm water around the edge of the pan to loosen the edges and hopefully avoid cracking. 
  5. Allow cake to cool completely before serving.

4. Allow cake to cool in pan.

  1. Stir in sifted dry ingredients

Find it online: https://mythankfultable.com/2022/03/13/italian-ricotta-cake/