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–+ servings

Italian Love Cake

A delightful dessert combining a rich, moist base with a creamy ricotta layer, flavored with vanilla, almond, and lemon zest.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
Ricotta Layer
  • 1 cup ricotta cheese
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon almond extract
  • 1 cup chocolate chips (optional)

Equipment

  • 9x13 inch baking dish

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, combine the whole milk, melted unsalted butter, eggs, and vanilla extract. Mix until well combined.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until smooth.
  5. In a separate bowl, mix the ricotta cheese, powdered sugar, lemon zest, and almond extract until smooth.
  6. Pour half of the prepared cake batter into the greased baking dish. Spread it evenly.
  7. Spoon the ricotta mixture over the batter, spreading it gently to cover the surface.
  8. Pour the remaining cake batter over the ricotta layer, ensuring it’s evenly distributed. Optionally, sprinkle chocolate chips on top.
  9. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for at least 30 minutes before slicing and serving.

Nutrition

Calories: 290kcalProtein: 6gSodium: 150mg

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