Italian Lemon Ricotta Cake, without butter and without oil

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:

1. Place the whole eggs together with the sugar in a bowl and beat with electric whips until frothy and whitish.
2. Add the ricotta and continue beating.
3. 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.
4. Add the juice and zest of the lemons to the cake batter and whisk again.
5. 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.
6. Pour the ricotta and lemon cake batter into an oiled or greaseproof paper or buttered mold and level the surface.
7. Sprinkle the surface of the cake with granulated sugar.
8. 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.
9. Let the ricotta and lemon cake cool then remove it from the pan.

Bon Appétit !