A combination of cake and cheesecake, this delicious Italian Lemon Ricotta Cake is a one-bowl, no-mixer recipe that you can throw together in minutes. Cake pops, Cakes, Cake Recipes, Cake Mix Cookies, Cake, Cake Decorating
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Yield: 2 Servings
Ingredients: 1 ½ cups ricotta ¾ cup sugar 3 large eggs 1 tablespoon finely grated lemon zest from 2 medium size lemons 1 teaspoon vanilla extract And many more.
Instructions:
Step one. Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray, then rub all over with a paper towel to evenly coat pan with spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.
Step 2, Melt butter in a medium-size microwave-safe bowl (on high power for 45-60 seconds). Remove from microwave and allow to cool for 5 minutes. Add sugar, eggs, lemon zest and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).
Next, Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.
Complete Ingredients and Instructions: https://thecafesucrefarine.com/italian-lemon-ricotta-cake/
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