Delicate and ultra-soft ricotta and lemon cake today as a new blog recipe, delicious both for breakfast and snack, and it’s also suitable for the little ones at home! The lemon is one of the most appreciated flavors in pastry, like rum, almond, orange blossom, and vanilla .
We could make homemade lemon powder suitable for adding to fish dishes by taking the zest (not the white part called bitter albedo) and drying it in the oven or microwave.
Then it will be enough to grind it and store it in airtight jars and use it to flavor and make our dishes tastier!
The ricotta and lemon cake is a soft, simple to prepare, and very fragrant dessert, perfect for any time of the day.
Thanks to the ricotta, the batter is moist and fragrant, while the lemon gives the mixture an irresistible freshness.
It’s ideal for breakfast with a cup of tea or as a snack even for kids, so light and wholesome.
A dessert with all the taste of home tradition: a fantastic treat!
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DELICATE AND ULTRA-SOFT RICOTTA AND LEMON CAKE
La cucina di ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 22 cm mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for DELICATE AND ULTRA-SOFT RICOTTA AND LEMON CAKE
- 6.35 oz Butter
- 3/4 cups Milk
- 9.52 oz All-purpose flour
- 8.82 oz Ricotta
- 7.05 oz Sugar
- 5 medium eggs
- 1 packet instant cake yeast
- 2 organic lemons (only grated zest)
- to taste Powdered sugar
Tools for DELICATE AND ULTRA-SOFT RICOTTA AND LEMON CAKE
#ADV
- Stand Mixer
- Whisk
- Spatula
- Mold
FOR PREPARATION OF DELICATE AND ULTRA-SOFT RICOTTA AND LEMON CAKE
For the fragrant ricotta and lemon cake, first, whip the eggs with 150 grams of granulated sugar. In another bowl, whip the butter with the ricotta and the remaining sugar to a foam.
Then flavor the ricotta mixture with the grated zest of the 2 lemons.
Now mix the two compounds well with a flexible spatula using movements from the bottom up.
Now sift the all-purpose flour, alternating it with the milk poured in a trickle.
Pour the ricotta and lemon cake batter into a previously buttered and floured mold of approximately 8 inches in diameter.
Bake then at 340°F for about 50 minutes or according to the characteristics of your appliance.
Once baked, and always relying on the toothpick test, take out the cake and turn it out onto a wire rack.
Now sprinkle the delicate and ultra-soft cake with powdered sugar and …enjoy your meal!
Annalisa
Tips and notes
Loving this flavor, there are many recipes on the blog that feature the important presence of lemon, both sweet and savory, including:
Impossible Pie and much more!
