我不喜欢那些花哨的甜点，它们需要大量的摆弄，and I really prefer rustic fruit tarts,或者简单的蛋糕，可以从早餐一直吃到晚餐，就像这个一样。I have had this easy recipe for a very moist Lemon Ricotta Cake in my files for quite a while,and although I have made it a number of times in the past,I just recently realized that I have never shared it.这是一个可爱的蛋糕，因为里科塔保持蛋糕的美好和湿润，它只有足够的柠檬味，以防止它在任何无聊。Because it is a fairly basic cake though,you do do a lot with it.It is wonderful glazed with a light lemon glaze,or served sliced with a scoop full of macerated berries,or other fruit on top which is how I prefer to serve it.
This cake will keep at room temperature well wrapped for two days,but if you are keeping it longer,or if your kitchen is warm I'd store it in the refrigerator.一旦被冷藏，质地会变得更加致密，but it is just as delicious.I am very lucky living here in Umbria that I can buy freshly made sheep's milk ricotta cheese as well as organic lemons from the Amalfi coast,但是任何高质量的全脂乳清干酪都可以。If your ricotta seems very wet,simply place it in a sieve over a bowl to remove excess liquid for 30 minutes or so.Use unwaxed lemons for the best flavor.
Deborah Mele 2011
- 3/4 Cup Softened Butter
- 3/4 Cup Granulated Sugar
- Zest From 3 Large Lemons
- 1 Teaspoon Lemon Extract
- 3 Large Eggs,分离的
- 1 Cup Full Fat Ricotta Cheese
- 2 Teaspoons Baking Powder
- Dash of Salt
- Fresh Strawberries
- Preheat oven to 325 degrees F.
- Add the lemon zest,extract,egg yolks and ricotta cheese and beat until smooth.
- Mix together the flour,烘焙粉和盐，and beat into the butter mixture just until combined.
- Bake for about 45 minutes,或者直到一个蛋糕测试仪卡在中心出来清洁。