Seasons and Suppers · by Jennifer Maloney★ 5.0 (3)
Lemon Ricotta Cake
NUTRITION · PER SERVING320M COOK
CAL 24%·PRO 22%
CARBS 81G69% OF CAL
0G FIBER71G ADDED1G INTRINSIC9G OTHER72G TOTAL SUGAR
FAT 13G25% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light lemon ricotta cake topped with homemade candied lemons. Delicate and bright, lovely served with fresh fruit, fruit puree, or lemon curd.
dessertamericanbaked good🥣 mixer🍲 stockpot🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups ricotta cheese
- 3/4 cup white sugar
- 1/4 cup unbleached all purpose flour
- 4 large egg yolks
- Zest of 1 lemon
- 1 Tablespoon fresh lemon juice
- 4 large egg whites
- 1/4 cup white sugar
- Icing/confectioners sugar, for dusting
- 2 large lemons
- Ice water
- 2 cups white sugar
- 2 cups water
At a glance
PER SERVING · TIME 320M
CAL 24%·PRO 22%
CARBS 81G69% OF CAL
0G FIBER71G ADDED1G INTRINSIC9G OTHER72G TOTAL SUGAR
FAT 13G25% OF CAL
7G 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
- 30m
- Cook
- 50m
- Sodium
- 136mg
- Total sugar
- 72g
- Added sugar
- 71g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 227mg
- Calcium
- 215mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.