Soft ricotta and lemon cake: the recipe for a soft and fragrant dessert

ingredients
  • Ricotta cheese
    500 grams
    • 174 kcal

  • Egg
    4
    • 0 kcal

  • Granulated sugar


    150 grams
    • 600 kcal
  • Lemon
    1
    • 750 kcal

  • Flour 00
    120 grams
    • 0 kcal

  • Baking powder for cakes


    1 bag
    • 600 kcal
  • for decoration

  • Granulated sugar
    to taste
    • 389 kcal

Calories refer to 100 grams of product

The moist ricotta and lemon cake it’s a sweet of belief simple and authentic, which will surprise you with its soft and pleasantly soft consistency. The presence of the dairy product will give it delicacy and mellowness, while the addition of lemon – both the juice and the grated zest – will ensure a intense flavor and an irresistible scent. Without fat and with very little flour, it is perfect for breakfast of the whole family and the nibble little ones. A delight that will captivate you from the first bite, even better if left to rest in the fridge and enjoyed the next day. Find out how to make it by following our recipe step by step.

How to make the moist ricotta and lemon cake

Add sugar

Collect the ricotta in a bowl, pour in the ricotta (1) and start to work everything using the electric whisk.

add eggs

Incorporate the eggs, adding one at a time (2) and mix thoroughly.

add lemon juice

Squeeze the lemon juice and grate the zest, then add them to the ricotta cream (3).

sift flour

Incorporate the flour sifted with the baking powder (4) and mix again until the mixture is smooth and homogeneous.

pour into the mold

Butter and flour a springform pan about 18 cm in diameter. Pour the preparation inside, level well (5) and bake at 170 ° C, in a static oven, for about 45 minutes.

moist ricotta and lemon cake

After the baking time, take the cake out of the oven and let it cool. Unmold, sprinkle with icing sugar and serve (6).

Advice

Preferably use a springform mold, with removable bottom: this way it will be easier to unmold the cake. Before taking the cake out of the oven, check for doneness by testing the toothpick: stick it in the center and, if it comes out clean, it is ready; vice versa, continue cooking for an additional 5 to 10 minutes, monitoring the level of browning.

You can use either the ricotta cheese vaccine is the one from sheep; the important thing is that it is very fresh, preferably artisanal and well dried; if necessary, collect it in a colander and leave to drain in the refrigerator for a few hours.

Buy gods organic lemons and not chemically treated; remove the zest using a special grater, taking care also don’t pick up the white part citrus, with a slightly bitter aftertaste. If you wish, you can replace the lemon withOrange, for a winter version.

For a richer dessert and greedy, you can use the softness as if it were a sponge cake and fill it with custard, berries and maybe also drops of dark chocolate. If you wish, you can also decorate the surface with sprigs of whipped cream.

If you liked this recipe, also try the Lemon Bread and No-Bake Lemon Cheesecake.

storage

The soft cake can be stored in fridge For about 2-3 days, inside a special airtight container.

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