- Ricotta cheese 300 grams • 140 kcal
- Sugar 100 grams • 470 kcal
- Type 00 flour 50 grams
- Eggs 3 • 130 kcal
- Seed oil 2 tablespoons
- Lemon juice and zest 1
- Icing sugar to garnish as much as is needed
Lemon ricotta cake is a tasty and fragrant dessert that melts in your mouth, ideal for a delicious snack or to be offered as a dessert after a meal. A soft and delicious cake, very easy to prepare: excellent as a summer dessert but to be enjoyed all year round, when you want a good dessert with a fresh and light taste. Once ready, just sprinkle it with icing sugar and taste it. But let's find out how to prepare it in a few simple steps.
How to prepare the lemon ricotta cake
Divide the egg yolks from the egg whites. Beat the egg whites until stiff (1) and set aside. Work the egg yolks with the sugar (2) until a light and frothy mixture is obtained. Now add the sifted ricotta, the seed oil, the juice and the grated lemon zest and mix all the ingredients well (3).
Add the sifted flour (4) and mix with the electric whisk. Also add the egg whites until stiff and mix with movements from the bottom up to avoid spoiling the mixture. Pour it into a mold of 18-20 centimeters in diameter, buttered and floured (5) and bake in a preheated oven at 170° C for about 45 minutes: always do the toothpick test to make sure that the cake is also cooked inside. Once ready, let it cool and sprinkle with icing sugar. Your lemon ricotta cake is ready to be served (6).
You can replace type 00 flour with rice flour or with starch and seed oil with rice oil, to make a gluten-free lemon ricotta cake. To make a lactose-free dessert, however, you just need to replace the normal ricotta with lactose-free ricotta.
If you love the combination of ricotta and lemon you can prepare baked lemon ricotta, a very soft and delicious dessert, with the addition of cream to the ingredients.
You can preserve the lemon and ricotta cake in the refrigerator for a maximum of 3 days covered with cling film or in an airtight container.