This lemon ricotta cake is the best lemon cake I have ever baked – and probably ever tasted. It is so refreshingly tangy and so moist. Bake it – eat it <3
Lemon ricotta cake
8 servings
125 g butter
2 eggs
200 g sugar
200 g ricotta
Zest from 1 organic lemon
1 tsp baking powder
175 g plain flour
Glaze:
150 g confectioners sugar
Juice from 1 lemon
Unsalted pistachios
Melt the butter in a small saucepan and cool down. In a bowl, whisk together eggs and sugar until light and fluffy. Whisk in ricotta and lemon zest. Fold in flour and baking powder and finally add the melted butter. Pour the cake batter into a loaf pan lined with parchment paper. Bake the cake in the oven at 180 degrees Celsius for 45-50 minutes. Use a toothpick to check for doneness. Remove the cake from the loaf pan after five minutes and let cool down. Mix the glaze together of confectioners sugar and lemon juice and spread it on the cake. Finally sprinkle with chopped pistachios.
