Light lemon ricotta cake. I often have ricotta at home; zero-mile ricotta produced by my son from sheep’s milk; so I can make flavorful and light cakes. This cake, except for the sugar, is made with fresh eggs from my hens and the ricotta as written above.
Very simple and quick to prepare: separate the eggs and whip the egg whites to stiff peaks, then fold them into the ricotta and lemon zest.
My family’s diet is very simple; many foods come from the garden and countryside, and we buy what we cannot produce. We also pick fruit directly from the tree and hedges.
Other ricotta-forward cakes
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lemon ricotta cake
- 3 cups ricotta
- 1.5 cups granulated sugar
- 4 eggs
- 2 lemon zest (2 lemons)
- 1 tbsp cornstarch
Tools useful to prepare this ricotta cake
A bowl or stand mixer, a baking pan about 12 inches in diameter (or two smaller pans). Parchment paper; in these cases I use round parchment designed for air fryers. All the equipment I use is listed in my buying tips.
- Parchment paper
- Electric beaters
Steps for this light lemon ricotta cake
Beat the egg whites to stiff peaks after separating them from the yolks.
Combine the ricotta, cornstarch, sugar and yolks. Beat well until you obtain a smooth cream.
Add the lemon zest and the whipped egg whites. Gently fold together.
Transfer to a pan lined with parchment paper; sprinkle with sugar and bake in a preheated oven for about 30 minutes at 356°F.
Your lemon ricotta cake is ready. Let it cool and enjoy this simple delight.
A few extra tips
I used sheep ricotta, but cow ricotta works perfectly well too. I recommend letting the cake rest in the refrigerator so you can better savor its intense aromatic nuances. Excellent the next day! The pan used is about 12 inches in diameter or two smaller ones.
