Description
A delightful Italian Love Cake that combines layers of rich cake and creamy ricotta, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour half of the batter into the prepared baking pan and spread it evenly.
- In a separate bowl, combine the ricotta cheese, powdered sugar, lemon zest, and almond extract. Mix until smooth. Spoon this mixture over the batter in the pan, spreading it evenly.
- Carefully pour the remaining batter over the ricotta layer. Do not stir; the layers will naturally mix during baking.
- If desired, sprinkle chocolate chips on top of the batter.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 30 minutes before slicing.
Notes
- For a fruitier version, add 1 cup of fresh berries or sliced peaches to the ricotta layer before baking.
- Substitute the almond extract with orange extract for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Italian Love Cake, Italian dessert, ricotta cake