1. Home
  2. Dairy
  3. Ricotta
  4. Baking

Italian lemon ricotta cake

Vincenzo's Plate · ♥ 2.1K likes · 47.4K views · 11 min video

Read about ricotta in the BrightCulinary Book

Italian lemon ricotta cake, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:02
  • 150 g ricotta
  • 150 g white sugar
  • 250 g plain flour
  • 1 whole lemon
  • 4 whole eggs
  • 50 ml sunflower oil
  • 100 ml milk
  • 3 tsp baking powder
  • 1 tsp vanilla extract
Line a tin of about 10 inches with baking paper.
Lining the tin and heating the oven
▶ 1:16
Heat the oven to 180C, fan-forced or conventional.
▶ 1:16
Zest half the lemon into the bowl, add the eggs and beat.
▶ 1:33
Juice the whole lemon, removing the pips.
Zest, eggs and lemon juiceBeating
▶ 2:07
Beat in the sugar, then the lemon juice, sunflower oil and milk.
▶ 2:28
Add the ricotta and mix gently to spread it through.
Building the batter
▶ 3:03
Add the vanilla extract and a little of the flour and mix until creamy; add the baking powder and the rest of the flour and mix gently, scraping the edges.
▶ 3:47
The mix should be runny; if not, add more milk. Pour into the tin.
The right consistency, into the tin
▶ 4:17
Bake at 180C, watching the top so it rises and turns golden brown without burning, 50 minutes to one hour (53 minutes here).
Baking and resting in the ovenBaking
▶ 4:34
Switch off the oven and leave the cake inside 10 to 20 minutes so it does not sink.
▶ 5:25
Test with a toothpick in a hole in the top: it comes out dry, not wet and creamy, when cooked.
The toothpick test and covering with foil
▶ 5:55
Cover with foil so it stays moist while it cools.
▶ 6:11
  • icing sugar
  • raspberries
Unmould, remove the baking paper, place on a plate and decorate with icing sugar; raspberries on top if liked.
Unmoulding and decorating