Almond, Ricotta, And Lemon Cake Recipe

Name: Almond, Ricotta, And Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 tablespoon lemon juice; 2 eggs; 5/8 cup sugar; 3 1/2 tablespoons butter melted; 1 lemon zest; 4 tablespoons lemon juice; 4 7/8 tablespoons ricotta; 6 3/8 tablespoons almond flour; 1 1/4 cups flour; 2 teaspoons baking powder; 1 cup buttermilk; powdered sugar to taste; strawberries to taste

Servings: persons

1 cup milk
1 tablespoon lemon juice
2 eggs
5/8 cup sugar
3 1/2 tablespoons butter melted
1 lemon zest
4 tablespoons lemon juice
4 7/8 tablespoons ricotta
6 3/8 tablespoons almond flour
1 1/4 cups flour
2 teaspoons baking powder
1 cup buttermilk
powdered sugar to taste
strawberries to taste

1
Preheat the oven to 360u00b0F.
2
Grease the bottom of a small round cake pan with butter and line it with parchment paper. Set aside.
3
To prepare the buttermilk, combine 1 tablespoon of lemon juice with a cup of milk, and wait 15 minutes before using.
4
In a bowl, mix the eggs with the sugar until you get a light and voluminous whitish mixture (about 5 minutes with an electric mixer).
5
Add the melted butter, lemon zest and juice. Add the crumbled ricotta. Mix very well.
6
Add the almond flour, flour and baking powder, and mix until smooth.
7
Finally, add the buttermilk and stir until smooth.
8
Place the dough into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9
Remove from the pan, let cool, sprinkle with powdered sugar and garnish with strawberries.

1046

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup milk, 1 tablespoon lemon juice, 2 eggs, 5/8 cup sugar, and more.

Yes, Almond, Ricotta, And Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond, Ricotta, And Lemon Cake

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