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Step 1: Preheat Oven
Preheat your oven to 325°F (160°C) .
Grease and flour a tube pan or 9×5-inch loaf pan .
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla and almond extracts.
Step 4: Combine Everything
Gradually add dry ingredients to the butter mixture, alternating with ricotta cheese and lemon zest.
Mix just until combined — do not overmix.
Step 5: Bake
Pour batter into prepared pan.
Smooth the top and bake for 50–60 minutes , or until a toothpick inserted in the center comes out clean.
Step 6: Make the Glaze & Serve
Whisk powdered sugar with milk and vanilla until smooth.
Drizzle over cooled cake.
Garnish with sliced almonds or citrus zest if desired.
💡 Tip: Let the cake cool completely before slicing for cleaner cuts.
💡 Expert Tips for Best Results
Use room temperature ricotta and butter for smoother mixing.
Don’t overmix the batter — it can lead to a dense cake.
Wrap leftovers tightly and store at room temperature for up to 4 days .
Freeze slices individually for up to 3 months .
For a gluten-free version , use gluten-free flour blend.
🔄 Creative Variations to Try
Want to switch things up? Here are some fun twists:
Ricotta
Mascarpone or cottage cheese blended smooth
Almond Extract
Substitute with vanilla or anise extract
Glaze
Chocolate ganache, cream cheese frosting, or honey drizzle
Add-ins
Chopped dried fruit, raisins soaked in rum, or candied citrus peel
Toppings
Maraschino cherries, candied nuts, or sprinkles
Try a vegan version using vegan butter, flax egg, and plant-based ricotta.
🍽 How to Serve Italian Love Cake
This versatile cake pairs beautifully with:
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