I love anything with ricotta cheese in it, and it turns out that cake is no exception! I made this a few weeks ago and thought it was just perfect for breakfast or an afternoon snack with a hot cup of coffee. I used orange in mine instead of lemon, but either would be great. This cake has a yummy little zing to it, and this recipe is such a keeper! I would take this to any event where cake is welcome.
Ingredients:
1 1/2 cups sugar
3 eggs, room temperature
1 cup whole milk ricotta cheese, room temperature
1/2 cup sour cream
3/4 cup olive oil (or melted butter)
1 tablespoon vanilla
2 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon finely grated orange or lemon zest
1 1/2 cups flour
Directions:
Preheat oven to 350 degrees. Lightly grease a loaf pan or bundt pan. Sprinkle a little sugar inside the pan.
Whisk eggs, ricotta, and sour cream until combined. Add oil and vanilla and mix until well blended. Whisk in sugar, baking powder, salt and zest. Using a spatula, fold in the flour until just incorporated. Scrap batter into prepared pan. Bake until golden, 50-65 minutes for the loaf pan and 40-55 minutes for the bundt pan.
Ashley Madden Rowton is a wife, mom, and contributor to the Parish Journals of Louisiana, as well as a published cookbook author.
