Torta Di Limone E Ricotta
Indulge in the luxuriously light and tangy flavors of Torta di Limone e Ricotta, a classic Italian dessert that perfectly balances creamy ricotta, bright lemon zest, and fresh citrus juice. This moist and elegant cake boasts a delicate crumb thanks to the addition of ricotta cheese and melted butter, while the pairing of vanilla and lemon creates an aromatic, subtly sweet experience. Easy to prepare in under 20 minutes, this Mediterranean treat bakes to golden perfection in a springform pan and can be finished with a dusting of powdered sugar for a charmingly rustic touch. Ideal for serving with a steaming cup of espresso or herbal tea, this lemon-ricotta cake is a delightful centerpiece for brunches, celebrations, or simply savoring a taste of Italy at home.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 180 grams Granulated sugar
- 250 grams Ricotta cheese
- 3 large Eggs
- 100 grams Unsalted butter, melted and cooled
- 1 teaspoon Baking powder
- 2 tablespoons Lemon zest (from about 2 lemons)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a large mixing bowl, combine the ricotta cheese, granulated sugar, and lemon zest. Beat together using a whisk or a hand mixer until smooth and creamy.
Add the eggs one at a time to the ricotta mixture, beating well after each addition to incorporate fully.
Pour in the melted butter, lemon juice, and vanilla extract. Mix until all the wet ingredients are combined.
In a separate bowl, sift together the all-purpose flour and baking powder. Gradually incorporate this dry mixture into the wet ingredients, mixing gently until well combined. Avoid overmixing to maintain a light texture.
Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50 minutes or until the cake is golden on top and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then release the springform and allow the cake to cool completely on a wire rack.
Once fully cooled, dust the top with powdered sugar, if desired, before serving.
Slice and serve. This cake pairs wonderfully with a hot espresso or tea!
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 370.6 g | 135% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 198.4 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1174 mg | 90% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
