Delicate and Super Soft Lemon Ricotta Cake as a new blog recipe today, delicious for both breakfast and a snack, and suitable even for the little ones at home! The lemon is one of the most appreciated flavors in pastry, along with rum, almond, orange blossom, and vanilla.

We could make homemade lemon powder suitable for adding to fish dishes by taking the zest (not the bitter white part called albedo) and drying it in the oven or microwave.

Then just grind it and store it in airtight jars to use for flavoring and enhancing our dishes!

The lemon ricotta cake is a soft, easy-to-make, and very fragrant dessert, perfect for any time of day.

Thanks to the ricotta, the batter is moist and fragrant, while the lemon gives the mix an irresistible freshness.

It’s ideal for breakfast with a cup of tea or as a snack even for teens, so light and wholesome.

A dessert with all the taste of home tradition: a fantastic treat!

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DELICATE AND SUPER SOFT LEMON RICOTTA CAKE
La cucina di ASI

Delicate and ultra-soft ricotta and lemon cake

Difficulty: Very easy
Cost: Economical
Preparation time: 25 Minutes
Portions: 22 cm mold
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients DELICATE AND SUPER SOFT LEMON RICOTTA CAKE RECIPE

6.3 oz Butter
3/4 cup Milk
2 1/3 cups All-purpose flour
9 oz Ricotta
7 oz Sugar
5 medium eggs
1 packet instant cake yeast
2 organic lemons (only grated zest)
to taste Powdered sugar

Tools DELICATE AND SUPER SOFT LEMON RICOTTA CAKE RECIPE

Stand Mixer
Whisk
Spatula
Cake Pan

For the fragrant lemon ricotta cake first whip the eggs with 150 grams of granulated sugar. In another bowl now whip to cream the butter with the ricotta and the remaining sugar.
Then flavor the ricotta mixture with the grated zest of the 2 lemons.
Now mix the two mixtures well with a flexible spatula using bottom-to-top movements.
Now sift the all-purpose flour over it alternating with the milk poured in a thin stream.
Pour the lemon ricotta cake batter into a previously buttered and floured mold of about 20 cm in diameter.
Then bake at 338°F (170°C) for about 50 minutes or depending on your appliance’s characteristics.
When done, and the toothpick test will always be the proof, take the cake out of the oven and unmold it onto a rack.
Now dust the delicate and super soft cake with powdered sugar and … enjoy your meal!
Annalisa

Notes and Tips

Loving this aroma, the blog features many recipes with the important presence of lemon, both sweet and savory, such as:

Lemon Mousse;

Lemon and Vanilla Cookies;

Lemon Meringue Panettone;

Impossible Pie and much more!