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Italian Lemon Ricotta Cake
author
Maricruz Avalos Flores
8
servings
Super moist, soft, and very easy to make. This Italian lemon ricotta cake will become your favorite. Enjoy it simply or use lemon frosting to make this a wonderful birthday cake!
prep
15
minutes
minutes
cook
1
hour
hour
total
1
hour
hour
15
minutes
minutes
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PIN
Equipment
1 7-inch (18cm) cake pan
greased and floured, or lined with parchment paper.
Ingredients
▢
1 ¼
cup
all-purpose flour
(180 g)
▢
1
cup
ricotta cheese
(250 g)
▢
1
cup
sugar
(250 g)
▢
⅓
cup
melted butter
(80 g)
▢
3
medium
eggs
(yolks and whites separated)
▢
zest of one lemon
▢
juice of one lemon
▢
½
tsp
vanilla extract
▢
2 ½
tsp
baking powder
▢
½
tsp
baking soda
▢
pinch
of salt
Instructions
Preheat the oven to 180°C / 356°F. Grease and dust with flour a 7-inch/ 18cm cake pan.
Sift flour together with baking powder and baking soda in a bowl. Set aside.
In a larger bowl put the ricotta, sugar, butter, egg yolks, and vanilla extract.
Add lemon zest and lemon juice, then mix until combined.
Add the flour to the bowl with the ricotta mixture and mix until combined.
Place egg whites and a pinch of salt in a bowl, then use an electric mixer and beat until stiff peaks form.
Carefully, fold the fluffy egg whites into the batter.
Add the cake batter to the baking pan previously and use a spatula to even the top.
Bake for about one hour or until a stick comes out clean.
Remove the ricotta cake from the oven, place the pan on a cooling rack and let it sit for 10 minutes.
After time passed, 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.
Allow to cool down completely and serve.
Notes
For best results, please
use a kitchen scale
and properly weigh the ingredients.
The key to light and fluffy ricotta cake is beating the egg whites and
carefully folding them into the batter
. Don’t skip this step!
Do not open the oven door in the first 30 minutes or the cake will not rise properly.
Give the cake some time to sit before removing it from the pan.
Nutrition Information
Calories:
314
kcal
|
Carbohydrates:
41
g
|
Protein:
8
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
312
mg
|
Potassium:
79
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
462
IU
|
Calcium:
152
mg
|
Iron:
1
mg
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