Italian Lemon Ricotta Cake, without butter and without oil…
Ricotta and lemon cake without butter and without oil a very easy recipe to prepare, soft and fluffy the cake with ricotta and lemon is prepared in no time and this time I also decided to make you a little video to show you how it comes even though I could not resist and at the end I even cut the cake while it was still warm…something never to do absolutely because you risk it comes out very badly.
Ingredients :
- 250g (2 cups) all-purpose flour
- 250g (1 cup) ricotta cheese
- 180g (3/4 cup + 2 tbsp) granulated sugar
- 4 large eggs
- Zest of 3 lemons
- Juice of 2 lemons
- 1 tsp baking powder
- Pearl sugar or coarse sugar for topping
How to make Italian Lemon Ricotta Cake:
- Place the whole eggs together with the sugar in a bowl and beat with electric whips until frothy and whitish.
- Add the ricotta and continue beating.
- Grate the zest of three lemons, avoiding the white part that would be bitter. Squeeze two of the three lemons and extract the juice by removing the seeds.
- Add the juice and zest of the lemons to the cake batter and whisk again.
- Add the sifted flour and baking powder and beat again with the electric whips for about 5 minutes until you get a smooth and homogeneous dough.
- Pour the ricotta and lemon cake batter into an oiled or greaseproof paper or buttered mold and level the surface.
- Sprinkle the surface of the cake with granulated sugar.
- Bake the ricotta and lemon cake in a preheated ventilated oven at 180°C (350°F) for 45 to 50 minutes until the cake is cooked even on the inside by doing the toothpick test.
- Let the ricotta and lemon cake cool then remove it from the pan.
Bon Appétit !
