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RICOTTA AND LEMON CAKE

Ricotta is a very versatile ingredient that gives the doughs softness. With lemon, it creates the perfect match: a mixture of tastes and flavours that will bring to your mind that wonderful summer days

10 people
50 min.
calories
easy

Pay attention not to bake it too much, it’s important that it remains soft. You can check getting a toothpick into the dough: if, once extracted, it will be humid… the cake won’t be ready; if instead it will be dry, it will be the time to get the cake out of the oven!

You can freeze the Ricotta and Lemon Cake too: cut it into slices, put them into a plastic baggie and keep it in your freezer. As you will want it, I advise you to bake it at 210 °F (100 °C) for 10 minutes… it will return as just made!


If you want to serve it with a good Italian wine, I advise to choose a “Moscato d’Asti”, that well combine its sweetness, the soft citrus notes and the cleanness of its bubbles.

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ingredients

2 Untreated Lemons

 

200 g of Elda Ricotta

 

180 g of Sugar

 

3 Eggs

 

80 g of Flour

 

80 g of Starch

 

16 g of Yeast (1 packet)

 

100 g of Butter

 

2 g of Salt

PREPARING THE DOUGH
COMPOSING THE CAKE
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