Lemon Ricotta Cake

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.

Buon Appetito!
Deborah Mele 2011

Lemon Ricotta Cake

Yield: 发球6比8
Prep Time: 15 minutes
Cook Time: 45分钟
Total Time: 1小时
A simple lemon flavored cake that includes ricotta cheese,keeping the cake ver moist.


  • 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
  • 1/2杯加2汤匙通用面粉
  • 2 Teaspoons Baking Powder
  • Dash of Salt

To Serve:

  • Fresh Strawberries


  1. Preheat oven to 325 degrees F.
  2. 在一个7或8英寸的弹簧平底锅上涂上少许润滑脂和面粉。
  3. 用手搅拌器把黄油和糖搅打至松软。
  4. Add the lemon zest,extract,egg yolks and ricotta cheese and beat until smooth.
  5. Mix together the flour,烘焙粉和盐,and beat into the butter mixture just until combined.
  6. 把打手洗干净,然后把蛋清放在一个单独的碗里搅拌,直到变硬。
  7. 把蛋白轻轻地折叠到面糊里,然后用勺子把面糊舀到你准备好的罐子里。
  8. Bake for about 45 minutes,或者直到一个蛋糕测试仪卡在中心出来清洁。
  9. 上菜前先冷却至室温。