Lemon Ricotta Cake
by Jay Wadams
Light and airy, my Italian-inspired Lemon Ricotta Cake makes a lovely, simple treat after a meal. With a delicate, creamy, fluffy texture and a fresh, lemony kick, it's hard to stop and just one slice! (And let's face it, one piece is never enough!)
Ingredients
- 3 large eggs separated
- 100 g white sugar
- 300 g firm, fresh ricotta cheese drained
- zest and juice of one lemon
- 1 tsp vanilla extract
- 50 g unsalted butter softened
- 50 g cornstarch
- pinch of salt
to serve:
- 1 Tbsp powdered sugar
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Line the base with parchment paper and grease the sides of a 20cm (8 in.) round springform pan.
- BEAT EGG YOLKS: In a large mixing bowl, use an electric hand mixer to beat the egg yolks and sugar until pale and creamy. Add the ricotta, lemon zest, lemon juice and vanilla extract and mix to combine. Beat in the butter, then mix in the cornstarch and salt until just combined. Set aside and clean off the beaters.
- BEAT EGG WHITES: Use the electric mixer to beat the egg whites to very stiff peaks in a large bowl.
- COMBINE: Add the egg yolk mixture to the egg whites and mix, using a folding motion, to gently but thoroughly combine the ingredients.
- BAKE: Pour the cake batter into the prepared cake pan, smooth the surface, then bake in the preheated oven for 40 minutes until puffed and golden brown.
- COOL: Allow to cool in the pan for 15 minutes, then remove the springform ring and transfer to a wire rack. Cool completely, then dust the top of the cake with powdered sugar before serving.
Nutrition
Serving: 1slice | Calories: 281kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 75mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 550IU | Calcium: 118mg | Iron: 1mg