Cake with Ricotta and Lemon is a soft, delicious dessert with an unmistakable lemon flavor, delicate and fresh, ideal as a dessert after a meal or a tasty snack.

This is a FLOURLESS cake perfect for celiacs because of the addition of cornstarch which gives the cake a nice consistency, which otherwise would be too moist and soft.

You can replace cornstarch with potato starch, or for those who have issues and need to use a low glycemic index flour, use tapioca starch (ideal for those who are gluten intolerant, celiacs, diabetics, and those suffering from irritable bowel).

I used erythritol as sugar, but you can replace it with granulated sugar.

Both the juice and grated zest of lemons are used. For this reason, it’s important to use untreated lemons.

Regarding the choice of ricotta, use whichever you prefer: sheep’s, buffalo, or mixed ricotta, as long as it’s well-drained. I recommend buying it at least a day in advance and storing it in the fridge in a colander to let it drain!

I used cow’s milk ricotta, which is more delicate and particularly suitable for this cake.

It’s a cake to enjoy at different times of the day with the whole family, but it’s also great for buffet desserts or as a dessert to serve to guests at the end of a meal or alongside a cup of tea or coffee. In short, a delicious cake that everyone will love.

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

114.94 Kcal

calories per serving

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Energy 114.94 (Kcal)
Carbohydrates 19.91 (g) of which sugars 0.68 (g)
Proteins 7.71 (g)
Fat 6.65 (g) of which saturated 3.93 (g)of which unsaturated 2.49 (g)
Fibers 0.01 (g)
Sodium 137.04 (mg)

Indicative values for a portion of 70 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 for the Cake with Ricotta and Lemon

4 eggs (Room temperature)
500 g ricotta
1 capsule vanillin
50 g gluten-free cornstarch (or tapioca starch or potato starch)
150 g erythritol (or granulated sugar, or 45 of stevia)
1 lemon (organic)
1 pinch salt
100 ml milk

Tools

Pan
Electric whisks
Food scales
Parchment paper
Spatula

Steps for the Cake with Ricotta and Lemon

In a bowl, whisk 4 egg whites with a pinch of salt.
Separately, work the 4 yolks with 150g erythritol, the zest of an organic lemon, and a sachet of vanillin.
(Erythritol can be replaced with sugar)
Add 100 ml of milk and 500 g of fresh cow’s ricotta to the mixture.
Gently fold in the previously whipped egg whites, followed by the tapioca starch.
Mix from bottom to top and blend the mixture.
Pour the mixture into a 22/24 cm diameter pan lined with parchment paper.
Bake the ricotta and lemon cake in a preheated oven.
In a preheated fan oven at 356°F (180°C) for about 45-50 minutes, or in a static oven at 374°F (190°C) for the same time.
In a preheated fan oven at 356°F (180°C) for about 45-50 minutes, or in a static oven at 374°F (190°C) for the same time.
Allow to cool before removing it from the pan and sprinkle with powdered sugar.
(For those who have sugar issues, use powdered erythritol).
Or decorate as desired.
Enjoy your meal.

Tips and Storage

If prepared during the cold season, it can be kept outside the fridge for a couple of days, covered with cling film; in summer, it should be placed in an airtight container in the fridge, where it will also keep for 4 days.

To prevent it from collapsing after baking, it’s advisable to bake it a few minutes longer as each oven bakes differently.

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