Indulge in the light and refreshing taste of this Creamy Ricotta Lemon Cake, a perfect blend of citrusy zing and creamy texture. This cake features the subtle tartness of lemon zest and juice, combined with the rich and smooth texture of ricotta cheese. The result is a delightfully moist and airy cake that’s both flavorful and satisfying.
Why You’ll Love This: If you’re a fan of lemon-flavored desserts, this ricotta lemon cake is a must-try. The ricotta adds a creamy depth to the cake, making it more indulgent than your typical lemon cake. The process of folding whipped egg whites into the batter ensures a fluffy and light texture, making each bite a heavenly experience.
Perfect Occasion: This ricotta lemon cake is ideal for a summer dessert, a light snack with your afternoon tea, or as a refreshing end to a hearty meal. It’s also perfect for gatherings, picnics, or whenever you crave a zesty and light dessert.
Recipe: Ingredients:
- 4 eggs, separated
- A pinch of salt
- 130g sugar
- Vanilla sugar
- 300g ricotta cheese
- 40g cornstarch
- Zest of 2 lemons
- Juice of 1 lemon
Instructions:
- Preheat your oven to 160°C (320°F) and line a cake tin with baking paper.
- In a bowl, beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, whip egg yolks with sugar for 2-3 minutes using an electric mixer.
- Add ricotta, cornstarch, lemon juice, and zest to the yolk mixture.
- Gently fold the whipped egg whites into the yolk mixture.
- Pour the batter into the prepared tin and bake for 40 minutes.
- Let the cake cool before serving.
Enjoy your Creamy Ricotta Lemon Cake, a delicious treat that perfectly balances the zestiness of lemon with the creamy richness of ricotta. ❤️🍋🍰
