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Ricotta sponge cake

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Ingredients for 1 servings:

  • 100 g butter, soft
  • 150 g sugar
  • 250 g ricotta
  • 3 eggs
  • 250 g flour
  • 1 packet of baking powder
  • 1 lemon(s), grated peel
  • 8 tbsp lemon juice, freshly squeezed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

moist ricotta cake with lemon

Separate the eggs. Cream the butter with sugar and ricotta until fluffy, then thoroughly mix in the egg yolks one at a time. Combine the flour and baking powder and mix in. Add the grated lemon zest and juice. Beat the egg whites until stiff and carefully fold them into the ricotta mixture. Place the cake in a greased and dusted Bundt pan and bake for about 45 minutes at 180°C (top and bottom heat). Once cooled, remove the cake from the pan and sprinkle with powdered sugar. Serve with a scoop of lemon ice cream and a dollop of whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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