The soft ricotta and lemon cake is a simple, aromatic dessert perfect for breakfast or an afternoon snack. Thanks to the ricotta the batter remains soft and moist while the lemon gives a fresh, delicate aroma. An easy-to-make, light and irresistible cake.
The lemon is one of the most appreciated aromas in pastry, along with rum, almond, orange blossom and VANILLA.
You can make a homemade lemon powder suitable even for fish dishes by taking only the zest (not the bitter white part called albedo) and drying it in the oven or microwave.
Then simply grind it and store it in airtight jars to flavor and enhance your dishes!
The ricotta and lemon cake is a soft, easy-to-prepare and very fragrant dessert, perfect at any time of day.
Thanks to the ricotta, the batter stays moist and tender, while the lemon gives the cake an irresistible freshness.
It is ideal for breakfast with a cup of tea or as a snack even for youngsters, light and wholesome.
A dessert with all the flavor of home tradition: a fantastic little treat!
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DELICATE AND VERY FLUFFY RICOTTA AND LEMON CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Cooking time: 50 Minutes
- Portions: pan 8 2/3 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SOFT RICOTTA AND LEMON CAKE
- 6.3 oz Butter
- 3/4 cup Milk
- 2 1/6 cups All-purpose flour
- 1 cup Ricotta
- 1 cup Granulated sugar
- 5 medium eggs
- 1 packet instant baking powder
- 2 organic lemons (zest only, grated)
- to taste Powdered sugar
Tools RECIPE SOFT RICOTTA AND LEMON CAKE
- Planetaria
- Whisk
- Spatula
- Pan
For the fragrant ricotta and lemon cake first whip the eggs with 150 grams of granulated sugar until they form a ribbon. In another bowl cream the butter with the ricotta and the remaining sugar until fluffy.
Flavor the ricotta mixture with the grated zest of the 2 lemons.
Now gently fold the two mixtures together using a flexible spatula and movements from the bottom upwards.
Sift the all-purpose flour over them, alternating with the milk poured in a thin stream.
Pour the batter for the ricotta and lemon cake into a previously buttered and floured pan about 8 in in diameter.
Bake at 338°F for about 50 minutes or according to the characteristics of your appliance.
Once baked — and the toothpick test will always tell the truth — remove the cake from the oven and unmold it onto a rack.
Now dust the delicate and very fluffy cake with powdered sugar and … enjoy!
Annalisa
Tips and notes
I love this aroma and on the blog there are many recipes where lemon plays an important role, both sweet and savory, such as:
Impossible Pie and much more!
