Sicilian Lemon Ricotta Cake

Galbani

Recipe - Gourmet Garage Corporate

Prep Time10 Minutes

Cook Time60 Minutes

Ingredients

15 oz Galbani Double Cream Ricotta Cheese

3/4 cup butter (room temperature)

1 1/2 cups sugar

1 tsp vanilla extract

1 fresh lemon

1/2 tsp baking soda

1 1/2 cups flour

1 tsp salt

1/2 cup powdered sugar (for finishing)

Directions

Preheat oven to 350 degrees F and grease a 9” springform pan.
In a stand mixer or large bowl, cream butter and sugar.
Then add ricotta cheese and blend for 4-5 minutes to allow mixture to become light and airy.
Add eggs and vanilla.
Zest the lemon rind right into the bowl using a zester.
Then cut the lemon in half and squeeze juice from both halves into the batter. Be sure to remove all the seeds.
Add the dry ingredients to the batter and finish mixing.
Pour batter into greased spring form pan and bake for 55-60 minutes.
When the cake is done, remove it from the oven and rest for 15 minutes before loosening the collar.
Then place on a wire cooling rack to allow it to cool completely.
Sprinkle powdered sugar on top of the cake, cut and serve.

10 minutes

Prep Time

60 minutes

Cook Time

Servings

Directions

Preheat oven to 350 degrees F and grease a 9” springform pan.
In a stand mixer or large bowl, cream butter and sugar.
Then add ricotta cheese and blend for 4-5 minutes to allow mixture to become light and airy.
Add eggs and vanilla.
Zest the lemon rind right into the bowl using a zester.
Then cut the lemon in half and squeeze juice from both halves into the batter. Be sure to remove all the seeds.
Add the dry ingredients to the batter and finish mixing.
Pour batter into greased spring form pan and bake for 55-60 minutes.
When the cake is done, remove it from the oven and rest for 15 minutes before loosening the collar.
Then place on a wire cooling rack to allow it to cool completely.
Sprinkle powdered sugar on top of the cake, cut and serve.