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Italian · Lunch, dinner

Lemon Ricotta Cake

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Ricotta cakes appear throughout Italy, especially in regions with strong sheep’s-milk cheese traditions. This easy version is moist, lightly sweet, and fragrant with lemon.

Ingredients

  • 250 g ricotta, well drained
  • 150 g sugar
  • 100 g softened butter
  • 3 eggs
  • Zest and 2 tablespoons juice of 1 lemon
  • 180 g all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

How to cook

  1. Heat the oven to 175°C and grease a 20 cm cake pan.
  2. Beat butter and sugar, then beat in ricotta, eggs, lemon zest, and juice.
  3. Fold in flour, baking powder, and salt. Bake for 35 to 45 minutes, until a tester comes out clean.

Recipe photographs link to their original publishers.