There is no yeast and not even butter or oil in this creamy lemon ricotta cake. There is also no gluten but it is still delicious. It has a texture that makes it very similar to a cheesecake but it is definitely lighter. The ingredients are few and they combine perfectly together creating a soft and delicate batter. In short, a perfect cake at any time of the day. And if you’re very greedy, accompany it with a scoop of ice cream and you’ll taste how delicious it is.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Lemon Ricotta Cake
Since the lemon peel is used in this recipe, it is necessary that it is organic and untreated. Remember that the peel of regular lemons is not edible.
- 1 lb ricotta
- 3 eggs (medium)
- 3/4 cup sugar
- 1 pinch cream of tartar
- 1/2 cup potato starch
- 1 packet vanillin
- 1 lemon (untreated)
Tools
- 2 Bowls
- Electric whisks
- 1 Spatula
- 1 Grater for citrus
- 1 Cake pan 22 cm diameter
Preparation of Creamy Lemon Ricotta Cake
Separate the yolks from the whites.
Add a pinch of cream of tartar to the egg whites and start whipping them with the electric whisks. When they start to become foamy, add 2 tbsps of sugar with the whisks still running and work until you get a nice white and firm meringue. Set aside.
Pour the remaining sugar (about 11 tbsps) into the bowl with the yolks and beat with electric whisks until the mixture is light and fluffy.
Then add the potato starch and vanillin and fold them in with a spatula.
Now add the ricotta and carefully blend it into the mixture.
Wash the lemon well and grate the zest using a citrus grater, then add it to the batter.
Finally, gradually add the whipped egg whites, incorporating them with gentle movements from bottom to top to avoid deflating the mixture.
Pour the obtained batter into a 22 cm diameter cake pan previously lined with parchment paper and level it well.
Bake the creamy lemon ricotta cake in a preheated convection oven at 356°F for 45 minutes.
Remove from the oven and let it cool completely.
Once cold, remove it from the pan, transfer it to a serving plate, and sprinkle it with powdered sugar.
The creamy lemon ricotta cake should be stored in the refrigerator and served cold. Enjoy! Paola
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