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Italian Lemon Ricotta Cake
Italian Lemon Ricotta Cake is traditional Italian lemon zest cake often served at Carnival and Easter. So full of flavours, made from scratch and so irresistible !
Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Ingredients
- 3 eggs separated
- Pinch of salt
- ¾ cup sugar
- 1 + 1/3 stick butter unsalted
- 1 cup flour
- 1 Tbsp baking powder
- 1 cup Ricotta cheese
- Zest of two lemons
- Powdered sugar, optional, to dust the cake before serving optional, to dust the cake before serving
Instructions
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Whisk egg whites with a pinch of salt, in medium sized bowl, until stiff peaks form.
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Preheat the oven to 180 C / 356 F.
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Cover rounded baking dish (10 inches in diameter) with baking paper and lightly oil it.
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In another bowl, mix egg yolks, sugar and lemon zest. Add ricotta, butter and flour.
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Slowly add egg whites foam and gently mix with spatula.
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Pour the mixture into the baking dish and bake for 43 minutes or until clean toothpick inserted in the middle comes out clean.
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Serve cold, dusted with icing sugar.