Creamy Ricotta and Lemon Cake, a cake that melts in your mouth, ideal to serve as a dessert at the end of a meal or as a snack or as a dessert for tea time.
To make it we will need two lemons (untreated of course) of which we will use the grated rind, and fresh or packaged ricotta cheese.
I recommend cow ricotta, more delicate and particularly suitable for this cake.
These will be the main ingredients, which will make the dough creamy, moist and with an intense aroma.
The recipe is very easy and quick to prepare: a few steps and in less than 10 minutes we will have our dough ready to bake.
The Creamy Ricotta and Lemon Cake is ideal for whenever you want a fresh and light cake. If we prepare it in the cold season, we can store it out of the fridge for a couple of days, covered by cling film, while in summer it should be stored in the fridge in an airtight container, where it will keep for up to 4 days.
Now let’s see together how to prepare it: please, if you try it, let me know if you liked it!
- 3 eggs
- 1 cup of granulated sugar
- 3 tsp of potato starch
- 0.10 tsp of vanilla extract (0,5 grams)
- 2 cups of Ricotta cheese
- grated zest of 2 lemon
- icing sugar to taste
We whip the egg whites to stiff peaks and set them aside.
In another bowl, mix the egg yolks with the sugar.
To the yolks add the potato starch, vanilla extract and mix again.
Add the ricotta cheese and stir to combine.
Now add the grated zest of the two lemons and then incorporate a little at a time the whipped egg whites, stirring gently.
Pour the mixture into a 9 inches baking pan lined with parchment paper and bake in a preheated ventilated oven at 350 F for about 45-50 minutes, or in a static oven at 375 F for the same time.
Once cooked and baked, let our creamy ricotta and lemon cake cool slightly and then decorate it with icing sugar.