Lemon ricotta cake
Super moist, soft and very easy to make. This ricotta and lemon cake will become your favourite.
Enjoy it simple or use a lemon frosting to make this a wonderful birthday cake!
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(180 gr) all purpose flour
(250 gr) ricotta cheese
(250 gr) sugar
(80 gr) butter
(yolks and whites separated)
zest of one lemon
juice of one lemon
pinch of salt
Preheat the oven to 180°C / 356F. Grease and dust with flour a 18cm/ 7″ cake pan.
Sift flour together with baking powder and baking soda in a bowl. Set aside.
In a larger bowl put ricotta, sugar, butter, egg yolks and vanilla extract. Add lemon zest and lemon juice, then mix until combined.
Mix in flour to the bowl with ricotta mixture and whisk until everything is combined and there are no crumbs left.
Place egg whites and a pinch of salt in a bowl, then beat until stiff peaks forms.
Mix in the beaten egg whites to the batter, working with a spatula and slowly with movements from down to upside until everything is combined.
Pour the batter into the baking pan and bake for about one hour or until a stick comes out clean.
Take out from the oven, place the pan on a cooling rack and let it sit for 10 minutes.
Run a thin spatula around the pan edges to loosen the sides. Place the wire rack over the top of the pan, flip it, and tap it lightly to remove the cake.
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