Sometimes, however, that’s just a matter of being too eager to eat it: let it cool completely to room temperature before removing it from the pan!
What Can I Use as a Topping for This Cake?
You can pick whatever suits your palate: powdered sugar, fresh berries for a little tart, whipped cream… If you want to enhance the sweetness even more, try to drizzle the top with honey or a delicious lemon glaze. If you’re after a bit of crunch, almonds, pistachios or even coconut are what you need!
Can This Cake Be Made Ahead of Time?
Yes, and I’ll tell you more: it tastes better after a day or two , because the flavors had the time to meld together!
Does Lemon Ricotta Cake Freeze Well?
It does! Freeze for up to 3 months in a resealable freezer bag or an airtight container. When you want to enjoy it, thaw it at room temperature.
How to Store Lemon Ricotta Cake
Store any leftovers in an airtight container at room temp for up to 3 days . For longer storage, you can refrigerate the cake for up to a week.
Ingredients
RICOTTA CHEESE
300 grams
EGGS
3
GRANULATED SUGAR
100 grams
ALL-PURPOSE FLOUR
50 grams
SEED OIL
30 ml
LEMON (JUICE AND ZEST)
1
POWDERED SUGAR
to taste
How to Make Lemon Ricotta Cake
Crack the eggs into a large bowl and whisk them together with the sugar using electric whisks.
Work them until they are light and frothy.
Add the ricotta, always continuing to mount.
Pour in the seed oil.
Then, combine the lemon juice and the grated zest.
Finally, incorporate the sifted flour and mix again until you get a smooth mixture.
Pour the mixture into a 18-20 cm diameter mold, lined with parchment paper.
Level the cake and bake it at 350°F/170°C for about 45 minutes.
Once the baking time is up, take the cake out of the oven and let it cool completely before removing it from the mold. Then, sprinkle the surface with plenty of powdered sugar.
Enjoy!
