*This recipe is a version of the recipe, Chocolate Chip Ricotta Cake by Melissa Weller. Her recipe is baked in a springform pan and has chocolate chips folded into the batter. My version of her recipe is without chocolate chips to keep the sweetness down and eliminate caffeine.
1 2/3 Cups all purpose flour
1 Tablespoon baking powder
1 Teaspoon table salt
12 Tablespoons butter
1 1/2 cups granulated sugar
1 Tablespoon vanilla extract
1 2/3 Cups whole milk ricotta cheese
Pre-heat oven to 350º.
Spray angel food or bundt pan with non stick baker’s spray.
Whisk flour, baking powder and salt together and set aside.
Cream butter and sugar together with stand or hand mixer until light and fluffy.
Add eggs one at a time, then add vanilla and ricotta.
Add flour mixture to wet mixture to combine only.
Bake until the top turns golden brown top and a cake tester comes out clean from the center approximately 50 minutes.
Allow cake to cool, sprinkle top with powdered sugar.