Easy Lemon Ricotta Cake
This Easy Lemon Ricotta Cake is a delightful dessert that effortlessly combines the tangy flavor of lemons with the creamy richness of ricotta cheese. This simple yet impressive cake is an Italian-inspired dessert that is perfect for any occasion. Whether you're hosting a dinner party or simply craving a sweet treat to enjoy with your afternoon tea, its tangy lemon flavor and creamy ricotta texture is sure to please.
Ingredients
- 4 medium eggs , separated
- 1/2 cup (100g) sugar , for mixing with the yolks
- Zest of two lemons
- 1 tsp (5g) vanilla extract
- 3 tbsp (45ml) lemon juice
- 2 cups (480g) Ricotta cheese
- 1 cup (125g) all-purpose flour
- 1/4 tsp (1g) salt
- 1/3 cup (70g) sugar , for whipping the egg whites
For Decoration
- powdered sugar
- lemon slices
- fresh strawberries
Instructions
- Preheat the oven to 340F (170C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4-inch (10 cm) in height.
- Separate the egg whites from the yolks.
- Whisk the yolks with ½ cup (100g) sugar and lemon zest. Add the vanilla extract and lemon juice and mix to combine.
- Mix in the flour and ricotta cheese and mix until well combined.
- Add salt over the whites and start whipping until foamy. Gradually add ⅓ cup (70g) sugar and continue mixing until soft peaks form.
- Gently fold the whites into the ricotta mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes until golden. Let it cool completely.
- Before serving, invert the cake onto a serving platter.
- Dust with powdered sugar and decorate with lemon slices and fresh strawberry halves. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 204kcalCarbohydrates: 29.4gProtein: 9gFat: 5.7gSaturated Fat: 3gCholesterol: 80mgSodium: 125mgPotassium: 105mgFiber: 0.4gSugar: 17.5gCalcium: 142mgIron: 1mg