Italian Love Cake
A delightful layered dessert combining rich flavors and textures, perfect for any occasion, with soft, moist layers and a creamy filling.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 cup ricotta cheese
- 1 cup confectioners’ sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh strawberries or other fruit for topping (optional) Can use other berries or fruits as preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, sift together the flour, baking powder, and salt; set it aside.
- In a large mixing bowl, beat the granulated sugar and softened butter together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Baking
- Pour half of the batter into the prepared baking dish, smoothing it out evenly.
- In a separate bowl, mix the ricotta cheese, confectioners’ sugar, lemon zest, and lemon juice until smooth and creamy.
- Carefully spread the ricotta mixture over the first layer of batter in the baking dish.
- Pour the remaining batter over the ricotta layer, smoothing it out gently.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.
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Notes
Serve warm or at room temperature. Can be topped with fresh fruit and a dusting of confectioners’ sugar for added presentation.