Lemon and ricotta cake quick and incredibly soft, an easy dessert to make in just a few minutes. It’s perfect for any time of the day, not just for breakfast or a snack, and it melts in your mouth. To prepare the ricotta cake, I used an 8-inch cake pan. Alternatively, you can use a bundt or loaf pan. Now let’s see how to make the lemon and ricotta cake, and if you try it, let me know. Barbara

I also recommend trying:

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the lemon and ricotta cake

3 eggs
4.6 oz sugar
1 cup ricotta
lemon zest
2 cups all-purpose flour
1 tbsp baking powder
as needed confectioners' sugar
as needed butter
as needed all-purpose flour

Tools

Springform Pan 8 inches
Electric Mixer

How to prepare the lemon and ricotta cake

Let’s start preparing the lemon and ricotta cake. Pour the eggs into a bowl,
add the sugar,
and mix with the electric mixer until you obtain a light and fluffy mixture.
Add the ricotta
the lemon zest and incorporate using the mixer.
Sift the baking powder,
and the flour
and mix with a fork or with the electric mixer until you obtain a smooth mixture.
Butter and flour the pan and pour in the prepared mixture,
level it with a fork and bake in a preheated static oven at 350°F (180°C) for 50 minutes. Before removing it from the oven, check the baking with a toothpick and continue baking for a few more minutes if necessary.
Once baked, remove the pan from the oven, let it cool, remove the cake from the pan, and then dust with confectioners’ sugar
Serve the lemon and ricotta cake