Lemon and Ricotta Cake
Lemon and Ricotta Cake
Ingredients
For the Cake
- 2 eggs, medium, at room temperature
- 140 grams granulated sugar
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 1 lemon, zest of
- 60 grams butter, softened
- 200 grams fresh ricotta, at room temperature
- 18 grams baking powder
- 220 grams 00 flour
To Finish and Decorate
- as needed icing sugar
- 1 orange, zest of
- 1 lemon, zest of
Instructions
- 1
Preheat your oven to 180 degrees Fan. Line a baking tin with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, add the 2 medium eggs, 140 grams of granulated sugar, 1 tablespoon of honey, and 2 teaspoons of vanilla extract. Grate the zest of 1 lemon directly into the bowl.
⏱️ 3 min
- 3
Whisk the mixture well until it becomes thicker and creamier.
⏱️ 3 min
- 4
Add the 60 grams of softened butter and 200 grams of fresh ricotta to the bowl.
⏱️ 2 min
- 5
Whisk all ingredients again until the butter and ricotta are well incorporated and smooth.
⏱️ 3 min
- 6
Sieve in the 18 grams of baking powder and 220 grams of 00 flour into the wet ingredients.
⏱️ 2 min
- 7
Whisk the flour into the mixture until just combined. Use a spatula to scrape down any flour from the sides of the bowl, then whisk briefly again to ensure everything is incorporated.
⏱️ 2 min
- 8
Pour the batter into the prepared lined baking tin and spread the mixture evenly.
⏱️ 1 min
- 9
Bake the cake in the preheated oven for about 30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 180
- 10
Once the cake is out of the oven and still warm, generously sieve icing sugar over the top.
⏱️ 1 min
- 11
Grate the zest of one orange and one lemon over the icing sugar-dusted cake for extra flavor and decoration.
⏱️ 1 min
- 12
Slice the cake and serve. Enjoy this light and easy-to-eat dessert!
Kitchen Tools
Nutrition Facts (per serving)
Lemon and Ricotta Cake
For the Cake
- 2 eggs, medium, at room temperature
- 140 grams granulated sugar
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 1 lemon, zest of
- 60 grams butter, softened
- 200 grams fresh ricotta, at room temperature
- 18 grams baking powder
- 220 grams 00 flour
To Finish and Decorate
- as needed icing sugar
- 1 orange, zest of
- 1 lemon, zest of
Instructions
- 1
Preheat your oven to 180 degrees Fan. Line a baking tin with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, add the 2 medium eggs, 140 grams of granulated sugar, 1 tablespoon of honey, and 2 teaspoons of vanilla extract. Grate the zest of 1 lemon directly into the bowl.
⏱️ 3 min - 3
Whisk the mixture well until it becomes thicker and creamier.
⏱️ 3 min - 4
Add the 60 grams of softened butter and 200 grams of fresh ricotta to the bowl.
⏱️ 2 min - 5
Whisk all ingredients again until the butter and ricotta are well incorporated and smooth.
⏱️ 3 min - 6
Sieve in the 18 grams of baking powder and 220 grams of 00 flour into the wet ingredients.
⏱️ 2 min - 7
Whisk the flour into the mixture until just combined. Use a spatula to scrape down any flour from the sides of the bowl, then whisk briefly again to ensure everything is incorporated.
⏱️ 2 min - 8
Pour the batter into the prepared lined baking tin and spread the mixture evenly.
⏱️ 1 min - 9
Bake the cake in the preheated oven for about 30 minutes, or until golden brown and a skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 180 - 10
Once the cake is out of the oven and still warm, generously sieve icing sugar over the top.
⏱️ 1 min - 11
Grate the zest of one orange and one lemon over the icing sugar-dusted cake for extra flavor and decoration.
⏱️ 1 min - 12
Slice the cake and serve. Enjoy this light and easy-to-eat dessert!