🍋Lemon Ricotta Cake🍋

Hiiii! I was gone for a while I know 🥲 Lately, I am crazy busy with work, baking school and I also started to work at a bakery once a week (my back hates it but I love it) 🤯. So after a long break, I am back with an easy but delightful cake recipe both for your stomachs and eyes 🍋 This rainy cosy Sunday is perfect for filling your home with the smell of freshly baked tangy lemon ricotta cake. Bake this and you won’t regret it 🤍

200 gr all purpose flour 1 tbsp of baking powder 1/4 tsp of baking soda 1/4 tsp of salt 120g of unsalted butter, at room temperature 150g of sugar Zest of 2 organic lemons Juice of 1/2 lemon 3 eggs, separate the eggs yolks from the whites 250g of ricotta 1 tsp of vanilla extract

For the cream on top: 200ml full fat heavy cream 250 gr mascarpone Zest of 1 lemon Juice of 1/2 lemon 4 tbsp of sugar (you can add more if you like it sweeter)

Steps 👩🏻‍🍳

🍰 For the cake: - Preheat your oven to 180°C. - In a bowl, whisk together all the dry ingredients. - In a mixing bowl, cream together butter, sugar, and lemon zest until fluffy (3-5 minutes). If you don’t have a mixer, melt the butter and let it cool to room temperature for easier mixing. - Add egg yolks and beat until combined (about 1 minute). Then, mix in ricotta, extracts, and the dry ingredients until no dry streaks remain. - In a separate bowl, whip egg whites until frothy (1-2 minutes). - Gently fold the egg whites into the cake batter until smooth. - Transfer the batter to a prepared cake tin (18-20cm) and level it with a spatula. - Bake until the cake is golden and a toothpick or knife comes out clean from the center. If needed, lower the oven temperature to 150°C and bake a bit longer.

🧁 For the cream: - Combine heavy cream and sugar until it thickens and becomes fluffy. Be careful not to overmix; we don’t want to create butter. - Gradually add the remaining ingredients until you achieve a smooth cream, being mindful not to overmix.

Garnish it as you please and bon appétit! 🌼

#lemonricottacake #cookedforfun