Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (2)
Italian Lemon Ricotta Cake
NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 15%
CARBS 50G57% OF CAL
2G FIBER16G OTHER31G TOTAL SUGAR
FAT 13G34% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist Italian cake made with ricotta cheese and lemon. Soft, tender, and bright with citrus. Serve plain or top with lemon frosting for a special occasion.
dessertitalianbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ¼ cup all-purpose flour (180 g)
- 1 cup ricotta cheese (250 g)
- 1 cup sugar (250 g)
- ⅓ cup melted butter (80 g)
- 3 medium eggs (yolks and whites separated)
- zest of one lemon
- juice of one lemon
- ½ tsp vanilla extract
- 2 ½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
At a glance
PER SERVING · TIME 75M
CAL 17%·PRO 15%
CARBS 50G57% OF CAL
2G FIBER16G OTHER31G TOTAL SUGAR
FAT 13G34% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 247mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 247MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.