When spring arrives, so does the craving for something light, bright, and just a little indulgent.
This Lemon Ricotta Cake delivers all three — tender and fragrant with fresh lemon, with Calabro's creamy ricotta giving it a richness that keeps every bite impossibly moist. Simple to make and stunning to serve, it's the kind of cake that earns a permanent spot in your recipe rotation.
Difficulty
Medium
Serves
8 people
Cooking time
60 minutes
INGREDIENTS
3 Eggs
4oz Granulated Sugar
2oz Sunflower Oil
9oz Calabro Ricotta
0.25oz Baking Powder
7oz Flour
2oz Potato Starch
4 Tablespoons Lemon Juice
Lemon Zest
STEPS
Beat the eggs and sugar until light and fluffy
Add the Calabro ricotta, oil, and lemon juice, then mix well
Incorporate the sifted flour, baking powder, starch, and grated lemon zest
Fold with a spatula and pour into a 20 cm (8 in) pan lined with parchment paper
Bake at 356°F (180°C) for 40–45 minutes; check doneness with a toothpick after 30–35 minutes
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