Lemon ricotta cake
Ready in 55 min8 servings
235kcal · per serving
Protein9.8 g
Carbs24.7 g
Fat10 g
Ingredients
- 500 g Ricotta
- 200 g Whole egg
- 100 g Sugar
- 60 g Lemon
- 100 g Wheat flour
- 8 g Baking powder
Steps
- Preheat the oven to 170 °C. Whisk the eggs with the sugar until pale.
- Fold in the ricotta, lemon zest and juice, then the sifted flour and baking powder.
- Pour into a 22 cm tin and bake for 40 min, until the centre is just set.
- Let it cool in the tin before unmoulding and slicing.
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