Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake


Ingredients:
1 ½ cups ricotta
¾ cup sugar
3 large eggs
1 tablespoon finely grated lemon zest from 2 medium size lemons
1 teaspoon vanilla extract
And many more.

Instructions:
  • Step one. Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
  • Step 2, Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
  • Next, Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
  • Complete Ingredients and Instructions: https://thecafesucrefarine.com/italian-lemon-ricotta-cake/



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