Description
A moist and flavorful cake made with ricotta cheese, lemon zest, and white chocolate chips.
Ingredients
Scale
- ¾ cup butter (softened at room temp, or neutral oil)
- 1 cup sugar (light cane sugar)
- 15 ounces whole milk ricotta cheese (drained well)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 large organic lemon (zested and juiced)
- ¾ cup white chocolate chips (or chopped white chocolate)
- ½ teaspoon baking soda
- 1 ¾ cups all-purpose flour (or whole wheat flour)
Instructions
- Preheat the oven to 350F and line a 10-inch springform pan.
- In a mixing bowl, beat the ¾ cup butter and 1 cup sugar with an electric mixer until creamy. Add the 15 ounces whole milk ricotta cheese and mix to combine.
- Add the 3 large eggs and 1 tablespoon vanilla extract, and mix on low until fully incorporated.
- In a small bowl, combine the ½ teaspoon baking soda and 1 ¾ cups all-purpose flour. Add over the wet mixture and mix by hand until incorporated.
- By hand, incorporate the 1 large organic lemon zest and juice, and the ¾ cup white chocolate chips.
- Transfer the batter to your prepared pan. Bake for 55-65 minutes, until the toothpick inserted in the center comes out clean.
- At about the 35-40-minute mark, it starts to turn brown on top, so lightly cover it with parchment paper or foil.
- Allow the cake to completely cool in the pan before removing it.
Notes
- Ensure that all ingredients are at room temperature for better mixing.
- This cake can be served with a dusting of powdered sugar for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg