The lemon cloud cake is a simple, genuine, and aromatic dessert; it is prepared in a few minutes and has a pronounced lemon flavor given by the fruit itself but also by the jam I added to the batter.
The cloud cake, like the 5-minute lemon cake is perfect for filling, I love it with custard or with chantilly cream and fresh summer fruit that makes it spectacular.
I don’t like butter, so I always replace it with seed oil and yogurt or ricotta, today I used ricotta, a dairy product that makes cakes very soft and keeps them tender for a long time. You can also use this mixture to make lemon muffins to customize as you like.
Do you prefer to use butter? No problem, replace the seed oil with 110 g of butter and follow the procedure exactly
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer and Fall
- Energy 311.53 (Kcal)
- Carbohydrates 43.10 (g) of which sugars 23.45 (g)
- Proteins 6.80 (g)
- Fat 13.63 (g) of which saturated 4.05 (g)of which unsaturated 8.92 (g)
- Fibers 0.66 (g)
- Sodium 40.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup cow ricotta
- 1/2 cup peanut oil (or 110 g of softened butter)
- 3.5 tbsp lemon juice
- 2 eggs (large – 120 g)
- 1 package baking powder
- 1 tsp vanilla extract
- lemon peel (grated, I used the peel of an organic lemon)
- 2 tbsp lemon marmalade
- to taste powdered vanilla sugar
Tools
- 1 Bowl
- 1 Electric Whisk
- 1 Mold springform pan with 9-inch diameter
- 1 Scale
Procedure
In a large bowl, beat the eggs (at room temperature) with the sugar until you get a light and fluffy mixture.
Pour the ricotta into a small bowl, add the lemon peel, vanilla extract, lemon juice, and marmalade, mix well with a fork, then pour the ricotta into the bowl with the beaten eggs, incorporate well with the whisks.
Combine the sifted flour with the baking powder, and finally the seed oil (or softened butter), you should obtain a smooth and homogeneous mixture.
Pour the mixture into the greased and floured mold. Bake the cake in a static preheated oven at 350°F for about 45 minutes.
Do the toothpick test to check if it’s cooked, if necessary, extend it a few more minutes, being careful not to overcook it, or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The lemon cloud cake is ready, let it cool completely, sprinkle it with powdered sugar, and serve.
Advice
Storage
The lemon cloud cake keeps at room temperature for 3 days in a cool, dry place.
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