Soft lemon ring cake with ricotta in the batter that makes it very soft and special. How delicious are Lemon Desserts! A delightful aroma that instantly fills the house. The recipe I want to tell you today is that of a super soft Ring Cake with ricotta and lemon. Practically a cloud of soft and fragrant goodness. The ricotta in the batter makes it soft, moist, and as fluffy as no other. With the lemon, don’t miss the recipe for the Whole Wheat Lemon Plumcake and the recipe for the refreshing Lemon Cheesecake. And if you don’t want to use a ring mold, a classic round cake tin is fine too, preferably with a 9-inch diameter springform. If you also love Lemon Cake, let’s head to the kitchen and prepare the Lemon Cake with ricotta together

AND DON’T MISS THESE RECIPES AS WELL:

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: For a 9-inch diameter mold
Cooking methods: Oven
Cuisine: Italian

156.46 Kcal

calories per serving

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Energy 156.46 (Kcal)
Carbohydrates 21.28 (g) of which sugars 8.77 (g)
Proteins 4.37 (g)
Fat 6.68 (g) of which saturated 1.99 (g)of which unsaturated 4.47 (g)
Fibers 2.17 (g)
Sodium 26.32 (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 Lemon Cake

2 eggs
1/2 cup g sugar
3/4 cup g ricotta
1/4 cup ml vegetable oil
1 lemon (untreated)
1 1/2 cups g flour
1/2 packet baking powder (8 grams)
to taste powdered sugar (for decoration)

What you need for the Lemon Ring Cake

Mixer
Mold for Ring Cake

How to prepare the Ricotta and Lemon Ring Cake

To prepare this dessert you need an untreated lemon to use its zest. Beat the 2 whole eggs with the sugar using an electric mixer for 6-7 minutes until you get a light and frothy mixture.
Add the ricotta and the vegetable oil.
Now add the grated lemon zest. Squeeze the lemon and add the juice to the batter. Mix.
Finish the preparation by adding the sifted flour and baking powder. Mix.
Pour the batter into a greased 9-inch ring mold.
Bake the Ring Cake with lemon and ricotta in a preheated oven at 350°F in static mode for 35-40 minutes. Always do the toothpick test to check the doneness inside the cake.
Let the cake cool before turning it over onto a serving plate and decorate it as you like with some powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana