The ricotta and lemon cake is a fresh and soft dessert, perfect for a tasty break or an after-meal treat. Its simplicity makes it ideal even for those new to cooking. There are several variations of the ricotta and lemon cake. Some recipes include the addition of other ingredients, like chocolate chips, nuts, or liqueurs. Others prefer a simpler and more delicate version, with just ricotta, lemon, and sugar. Regardless of the chosen variant, the ricotta and lemon cake is always a pleasant and refreshing dessert, perfect for any occasion. The ricotta and lemon cake can be stored in the refrigerator for 3-4 days.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 314.90 (Kcal)
- Carbohydrates 32.83 (g) of which sugars 22.12 (g)
- Proteins 12.65 (g)
- Fat 15.44 (g) of which saturated 6.51 (g)of which unsaturated 8.37 (g)
- Fibers 0.02 (g)
- Sodium 116.42 (mg)
Indicative values for a portion of 75 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
- 14 oz ricotta
- 1 lemon zest (organic)
- 1 lemon juice (organic)
- 1/2 cup sugar
- 1/2 cup potato starch
- 4 eggs (medium)
- 2 tbsp sunflower oil
- 1 tsp vanilla extract (natural)
Tools
- Bowls
- 1 Pan
Steps
Grate 1 organic lemon, being careful to only remove the white part
Cut the lemon in half
Extract the juice from the same lemon
Separate the egg yolks from the whites
Beat the egg whites until
they become foamy and stiff
Add the sugar to the eggs
Work the mixture well with the electric whisk and add the lemon along with the grated peel
At this point, add the oil
The ricotta
After mixing in the ricotta well, gently fold the egg whites from bottom to top
Place in a 8.66 inch springform pan and bake in a preheated static oven at 356°F for 40 minutes. Wait until it cools well before removing it from the pan and sprinkle with powdered sugar.
