Ricotta lemon cake recipe

Ricotta Lemon Cake recipe

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Recipe intro

This recipe for Ricotta Lemon Cake is a delightful combination of creamy ricotta cheese and tangy lemon flavors. The cake is moist, tender, and bursting with citrusy goodness. With a hint of sweetness and a refreshing zing, it's the perfect dessert for any occasion. Whether you're hosting a dinner party or simply craving a slice of something special, this recipe will surely impress your taste buds.

Keywords: Ricotta, Lemon, Cake, Recipe, Moist

Ricotta lemon cake recipe details

Ricotta lemon cake recipe, recipe Rating: 4.6
Number of votes:95 

Ingredients

250 g	ricotta cheese
140 g	butter
140 g	almonds, ground
140 g	castor sugar
5 medium	eggs, separated in yolks and whites
80 g	dried blueberries
	zest of 1 lemon, grated
	juice of 1 lemon
	icing sugar to dust

Instructions

Preheat oven to 180°C. Grease a round springbase tin.

Beat together the ricotta, butter, almonds, sugar and egg yolks until creamy. Mix in the lemon and blueberries and mix well.

Whisk the egg whites to soft peaks and carefully fold into the mixture.

Pour batter into prepared tin and bake for about 30 – 35 minutes until firm and pale golden brown.

Cool in tin. Then remove and dust well with sifted icing sugar.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a