Soft cake with ricotta, the soft and delicious cake. My favorite breakfasts always start with a cup of milk and hot coffee, even in summer, and a slice of homemade cake. That’s how my day starts on the right foot and with all the sweetness. The recipe I want to tell you today is for a very soft and delicious Ricotta Cake. It’s perfect for breakfast, but also for a snack or any time of the day. My Ricotta Cake is already delicious as it is, but if you fill it with cream, jam, or Nutella it will be irresistible! Don’t miss also the recipe of the Ricotta and Chocolate Tart and the recipe of the Choco-Ricotta Cake. The ricotta in the batter gives the cake a creamy texture that conquers at the first bite with a delicious lemon scent. So let’s rush to the kitchen and prepare a delicious Ricotta Cake together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: For a 8-inch diameter pan
Cooking methods: Oven
Cuisine: Italian

186.72 Kcal

calories per serving

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Energy 186.72 (Kcal)
Carbohydrates 25.44 (g) of which sugars 10.81 (g)
Proteins 5.02 (g)
Fat 8.06 (g) of which saturated 2.32 (g)of which unsaturated 5.48 (g)
Fibers 2.46 (g)
Sodium 30.47 (mg)

Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Soft Ricotta Cake

2 eggs
1/2 cup cups sugar
3/4 cup cups ricotta
3.5 tbsp tbsps vegetable oil
1 1/3 cup cups flour
1/2 pack baking powder (8 grams)
as needed powdered sugar (for decorating)

Tools needed to prepare the Cake

Mixer
Cake Pan

How to prepare the Soft Ricotta Cake

Beat the 2 whole eggs with the sugar for 6-7 minutes with the help of an electric mixer, until you have a light and fluffy mixture.
Add the ricotta and the vegetable oil.
Add the grated zest of an untreated lemon. Mix
Now add the sifted flour and baking powder. Mix well
Pour the batter into an 8-inch cake pan, preferably springform, greased or lined with parchment paper. Level the batter with a spatula
Bake the Soft Ricotta Cake in the preheated oven at 356°F in static mode for 35-40 minutes. Always do the toothpick test to check the cooking inside the cake.
Let the cake cool before removing it from the pan onto a serving plate and decorate it as desired with powdered sugar
See you tomorrow with a new recipe, a hug, Loredana