Ingredients
Equipment
Method
- Preheat your oven to 180°C (Thermostat 6) and grease and flour a 22 cm round cake pan.
- In a large bowl, mix the ricotta and sugar until smooth and creamy.
- Add the eggs one at a time, stirring well after each addition.
- Add the zest and juice of the lemon to the mixture and stir vigorously.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the ricotta mixture, alternating with the olive oil.
- Pour the batter into the prepared pan and give it a gentle tap on the counter.
- Bake for about 35 minutes, checking around the 30-minute mark for doneness.
- Allow the cake to cool completely in the pan before slicing and serving.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 50mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 6IUVitamin C: 10mgCalcium: 10mgIron: 4mg
Notes
Use fresh, full-fat ricotta for the best flavor and texture. Experiment with substituting ricotta with mascarpone or plain Greek yogurt for variations. This cake can be stored at room temperature for one day or in the refrigerator for up to 3-4 days. You can freeze it wrapped tightly for up to a month; thaw in the refrigerator before serving. Consider adding extra ingredients like fresh blueberries or a drizzle of glaze for a fun twist!
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