An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (147)
Italian Lemon Ricotta Cake
NUTRITION · PER SERVING70M COOK
CAL 20%·PRO 14%
CARBS 47G47% OF CAL
1G FIBER21G SUGAR25G OTHER
FAT 20G45% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist Italian cake made with ricotta cheese and brightened by fresh lemon zest and juice. The tender crumb and subtle citrus make it a sophisticated but simple dessert.
dessertitalianbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2⅓ cups + 1 tablespoon cake/pastry flour ((300 grams total, if you double the recipe then double this amount))
- 2 teaspoons baking powder
- 1 pinch salt (If you use unsalted butter then add ¼ teaspoon of salt)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- 13¼ ounces ricotta cheese
- ¾ cup +1 tablespoon butter (melted and cooled) ((180 grams total, if you double the recipe then double this amount))
- 1-2 zest of whole lemon(s) 1-2 tablespoons
- 1 teaspoon vanilla or lemon extract
- 3 tablespoons milk 2% or whole milk (room temperature)
- 2-3 tablespoons powdered sugar for dusting
At a glance
PER SERVING · TIME 70M
CAL 20%·PRO 14%
CARBS 47G47% OF CAL
1G FIBER21G SUGAR25G OTHER
FAT 20G45% OF CAL
12G SAT8G 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
- 20m
- Cook
- 50m
- Sodium
- 187mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.