BEST RICOTTA & LEMON CAKE -NO BUTTER & OIL

Ricotta and Lemon Cake is a Soft and Fragrant cake prepared without Butter or Oil, just with lots of Ricotta in the dough.

A Very Easy Cake to make at home with a few simple Ingredients: Ricotta, Sugar, Eggs, Flour and Yeast.

To scent the dough we add Lemon (or Orange) zest and juice which make this cake really Irresistible.

Try my Ricotta and Lemon Soft Cake for Breakfast or Snack, you will not regret it!

To make the Ricotta and Lemon Cake you will need well drained Fresh Ricotta to which you will need to add the Sugar and incorporate the Eggs.

Once this is done you will just have to add the Flour and the Yeast, put in the Mold and bake in the Oven, Easy no?

As for the mold, I used a Nordic Ware donut mold but you can use any one even a simple Cake Pan.

Follow the recipe step by step and you will see that you too will fall in love with this Soft and Aromatic Lemon Ricotta Cake, which will brighten your breakfasts for several days!

SERVINGS:10

INGREDIENTS:

• 1 ¾ cups ricotta cheese, well-drained
• 1 ¼ cups granulated sugar
• 4 medium eggs
• 2 ½ tablespoons lemon juice
• Zest of 1 lemon
• 2 ½ cups all-purpose flour
• ⅓ cup potato starch (or cornstarch)
• 1 packet (about 2 ¼ teaspoons) baking powder
• 1 packet (about 1 teaspoon) vanilla powder (or 1 teaspoon vanilla extract if vanilla powder is unavailable)

METHOD:

Drain the ricotta and place it in a cotton cloth for a couple of hours to remove excess moisture.

After this time has elapsed, transfer the ricotta to a bowl, add the sugar, and beat with an electric mixer.

Add the eggs one at a time, continuing to mix after each addition.

A smooth, thick cream should be obtained.

Then add the grated zest of 1 lemon and about 2 1/2 tablespoons of its juice.

Sift the flour, baking powder and vanillin and add them to the ricotta cream. You will get a thick and creamy mixture.

Grease and flour the mold and pour the mixture inside.

Bake in a hot STATE OVEN at 340 F for about 45 minutes.

After this time has elapsed, pierce with a toothpick; if it comes out dry, the cake is ready.

Bake and let cool before removing from the mold.

Once cold, sprinkle the surface with powdered sugar. Your Ricotta and Lemon Cake is ready, Very Soft and Fragrant.

Sealed in a food bag it will keep for 2-3 days.