I called it old-fashioned ring cake because it reminds me of the desserts I often ate as a child at my grandmother’s house. Simple, homemade, rustic cakes but made with love. And this cake is just like that. It’s perfect for a sweet start to the day, a mid-morning break, a super snack, and even for a late-night treat. Another positive aspect is that it doesn’t contain butter, so a slice is a minor indulgence. Let’s get the ingredients ready and make it together.
Other ring cake recipes you might be interested in:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the old-fashioned ring cake
Since this recipe uses lemon zest, use an untreated one. I remind you that the peel of common lemons is not edible.
- 1 lemon (untreated)
- 1/4 cup milk
- 4 eggs (medium)
- 3/4 cup sugar
- 4.23 oz ricotta cheese
- 3.38 tbsp vegetable oil
- 2 tsp marsala (optional)
- 2 cups all-purpose flour
- 1 tbsp potato starch
- 1 packet baking powder
- sugar sprinkles
Tools
- 1 Lemon zester
- 1 Citrus juicer
- 1 Small bowl
- 1 Bowl
- Electric whisks
- 1 Spatula
- 1 Fine mesh sieve fine mesh
- 1 Bundt pan 24 cm diameter
Preparation of the old-fashioned ring cake
Wash the lemon well, dry it, and grate half of its zest with a citrus zester. Then squeeze the juice: you will need 60 ml.
Transfer the lemon juice into a small bowl, add the warm milk (not boiling), cover and let it rest while you proceed with the rest of the preparation. You will see that curds will form. This is buttermilk (also known as fermented milk) and it will help make our ring cake soft.
Mix the flour with the potato starch and the baking powder. Set aside.
Crack the eggs into a large bowl, add the sugar, and beat with electric whisks until you obtain a light and fluffy mixture.
Then add the ricotta and beat again with the whisks.
Now add the buttermilk, oil, liqueur, and lemon zest and mix with a spatula. If you don’t like marsala, you can omit it.
Finally, add the dry ingredients to the mixture by sifting them through a fine mesh sieve.
Pour the batter into a 24 cm diameter bundt pan previously buttered and floured and distribute sugar sprinkles over the entire surface.
Bake the old-fashioned ring cake in a preheated static oven at 356°F (180°C) for 50 minutes, covering it with a sheet of foil if it browns too much. Remove from the oven and let it cool before removing it from the pan and transferring it to the serving plate. You can also sprinkle it with powdered sugar, if desired. Enjoy! Paola
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