Italian Lemon Ricotta Cake

12
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #35550

August 27, 2020



"This is out of my local grocery store magazine...this citrusy Neapolitan cake is a classic in Sorrento, Italy...where lemons grow in abundance..."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (311.9 g)
  • Calories 436.8
  • Total Fat - 19 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 333.3 mg
  • Sodium - 515.7 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 29.4 g
  • Protein - 23.9 g
  • Calcium - 438.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375°F. Coat 10-inch springform pan with nonstick cooking spray.

Step 2

In medium saucepan over medium heat, bring milk, water, butter and salt to a simmer. Gradually whisk in flour. Mixture will thicken instantly. Remover from heat.

Step 3

In large mixing bowl, combine ricotta, eggs, granulated sugar, zest and vanilla; mix unit smooth. Add flour mixture and whisk until smooth, making sure there are no lumps.

Step 4

Transfer batter to prepared pan and bake 1 hour, or until edges are lightly browned and toothpick inserted in center comes out clean. Allow cake to cool completely before transferring to serving plate. Dust with confectioners sugar and serve, refrigerating any leftovers.

Tips & Variations


  • 10 - inch springform pan

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