#ricottalemoncake #lemoncake #ricottacake #asmrcooking
If you like lemon desserts, you would love this ricotta lemon cake, too. The texture is very particular. Just imagine the top part of a baked cheesecake or a baked pudding. Well, that smooth texture is the key to this delicious ricotta lemon cake!
Ingredients:
flour 175g.
corn starch 75g.
baking powder 10g.
3 eggs (medium size)
sugar 200g.
oil (sunflower, corn oil) 120ml.
milk (room temperature) 150ml.
juice of one lemon
ricotta cheese (drained) 250g.
zest of one lemon
optional: lemon extract – a few drops
a pinch of salt
Instructions:
1. In a large bowl, combine the flour with baking powder and corn starch.
2. In a different bowl, mix the eggs with sugar and a pinch of salt, then add the oil and keep whisking. Add then the milk and lemon juice.
3. Add the drained ricotta cheese and combine, then grate the zest of one lemon.
4. Pour the mixture into the dry ingredients and combine.
5. Bake the ricotta lemon cake in the preheated oven at 180°C for 45-50 minutes, until it gets lightly golden brown.
6. Leave to cool down completely and let to rest overnight to obtain that humid and moist texture.
7. If you want, cover it with icing sugar.
Enjoy!
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