Lemon Ricotta Cake
A creamy, soft cake with a hint of lemon. Delicious!
Servings: 12 people
Ingredients
- 150 grams unsalted butter
- 225 grams fine granulated sugar
- 300 grams ricotta
- 3 eggs L
- 1 tsp vanilla extract
- 1 large lemon juice and zest
- 1/2 tsp baking soda
- Generous pinch of salt
- 180 grams self-rising flour
Equipment
- Baking tin 22 or 24 cm/8.5 to 9.5 inches
Instructions
- Mix the butter and 150 grams/5.29 oz of sugar until creamy. Then, mix in the ricotta for about 5 minutes until the mixture is light and creamy.
- Separate the eggs, adding the yolks one by one to the ricotta batter. Add the vanilla extract, juice of half a lemon, zest of one whole lemon, baking soda, and salt. Mix well. Finally, briefly mix in the self-rising flour until it is incorporated.
- In a second, grease-free bowl, beat the egg whites with the remaining 75 grams/2.6 oz of sugar until stiff. Once the sugar has been absorbed and stiff peaks have formed, fold a little batter into the egg whites. Once absorbed, fold in the remaining egg whites, trying to keep the batter light and airy.
- Pour the batter into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C/350˚F (conventional oven) for 50–55 minutes, or until the cake is done. Test it with a skewer in the center of the cake, before removing the cake from the oven. If the skewer comes out clean, the cake is done.
- Is the cake turning brown? Cover it halfway through baking with aluminum foil.
- Leave the cake in the baking pan to cool for 15 minutes, then transfer it to a wire rack to cool completely. Sprinkle with powdered sugar before serving!
Tips
Do you have flour and baking powder, but no self-rising flour? Check how to substitute in this article
How to store
Store in an airtight container in the refrigerator for up to four days or in the freezer for up to three months.