Experience the lightness of Italian desserts with this Lemon Ricotta Cake, a simple yet elegant cake that's sure to become a favorite. The subtle tartness of lemon perfectly complements the rich, creamy texture of ricotta.
For a 20 cm Diameter Springform Pan
Ingredients:
- 2 eggs, separated
- 110 g sugar, for a sweet touch
- 70 g all-purpose flour, sifted
- Zest and juice of one small lemon, for a citrusy zing
- 250 g ricotta cheese, for creamy delight
- Powdered sugar for a snowy dusting
Instructions:
- Begin by preheating your oven to 170°C. Prepare your springform pan for the cake's journey by greasing it lightly or lining it with parchment paper.
- Separate the eggs. In one bowl, whisk the egg yolks with the sugar until the mixture is pale, thick, and creamy. A hand mixer will give you the best results.
- Stir in the fresh zest and juice of the lemon to infuse the batter with brightness.
- Blend in the ricotta until the mixture is uniform and smooth.
- Gently fold in the flour, ensuring it's fully incorporated without any lumps.
- In another bowl, beat the egg whites until they form stiff peaks. With a light hand, fold the egg whites into the ricotta mixture, keeping the batter airy.
- Pour the batter into the springform pan and smooth the top. Bake for about 35 minutes. The cake should be set and golden, but still moist inside.
- Once baked, let the cake cool in the pan. When it's completely cooled, release it from the pan.
- Dust the top generously with powdered sugar to create a beautiful, white finish.
This Lemon Ricotta Cake is a joy to make and a delight to share. Its creamy texture and refreshing lemon flavor make it the perfect ending to any meal or a sweet companion to your coffee break. Enjoy the taste of Italy with each slice! Buon appetito! 👩🏻🍳🍋🍰
