Name: Italian Love Cake Recipe
Prep time: 15 min
Cook time: PT-492040H16M30S
Total time: PT-492040H16M30S
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; 3 large eggs; 1 cup whole milk (or almond milk); 2 teaspoons pure vanilla extract; 15 oz ricotta cheese; Powdered sugar for dusting

Description

This Italian Love Cake is a moist and tender homemade delight featuring creamy ricotta cheese and a subtle vanilla flavor. Perfect for dessert or afternoon tea, this cake blends simple ingredients into a comforting treat with a light dusting of powdered sugar for a touch of sweetness.

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

For Finishing

Powdered sugar for dusting

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Instructions

Preparation is key: Begin by preheating your oven to 350°F (175°C). Grease your chosen baking pan, whether rectangular or round, with butter or cooking spray to ensure the cake releases easily after baking.
Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined, creating a uniform dry mix.
Wet ingredients: In a separate bowl, beat the eggs, milk, and pure vanilla extract until the mixture is frothy. Then, gently fold in the ricotta cheese, mixing until smooth and well incorporated.
Combine and create: Gradually add the wet ingredient mixture to the dry ingredients. Stir gently using a spatula or spoon until just combined, being careful not to overmix to maintain a tender crumb.
Bake to perfection: Pour the batter evenly into your prepared baking pan, smoothing the surface. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Once slightly cooled, dust the top generously with powdered sugar before slicing and serving.

Notes

For a dairy-free option, substitute whole milk with almond milk.
Do not overmix the batter once wet and dry ingredients are combined to keep the cake light and fluffy.
The cake is best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Serve with fresh berries or a drizzle of honey for extra flavor.