Lemon Ricotta Cake

Ingredients and Weight:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup Ricotta cheese
• 4 eggs
• 1/2 cup fresh lemon juice (from 2-3 lemons)
• Zest of 1 lemon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 stick unsalted butter, melted and cooled
• 1/2 cup milk

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the flour, sugar, baking powder, and baking soda. Set aside.
3. In a separate bowl, mix the Ricotta cheese, melted butter, and milk until well combined.
4. Add the eggs, one at a time, beating well after each addition.
5. Pour the lemon juice and zest into the cheese mixture and stir until incorporated.
6. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
7. Pour the batter into a greased and floured 8-inch round cake pan.
8. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before removing from the pan and slicing.

Nutritional Information: (Per serving: based on an 8th of the cake)

• Calories: 350
• Fat: 18g
• Carbohydrates: 45g
• Protein: 7g

Dish Characteristics:

• Light and fluffy texture.
• Rich, creamy Ricotta cheese flavor.
• Tangy lemon juice and zest give a refreshing citrusy taste.
• Ideal for a special occasion or a weekend treat.

User Comments:

1. "This cake was so light and refreshing! The lemon flavor was perfect."
2. "I love the combination of Ricotta cheese and lemon. This cake was a hit at my party."
3. "The texture of the cake was so soft and moist. I will make this again."

Special Precautions and Tips:

• Be sure to use fresh lemon juice for the best flavor.
• Do not overmix the batter to prevent a tough cake.
• For best results, use a high-quality Ricotta cheese that is smooth and creamy.