Ricotta cake flavored with lemon

Lemon ricotta cake. Today a nice cake for breakfast Saturday and Sunday. But also on Monday, Tuesday and Wednesday, because the scented ricotta cake (and frosted) lemon is maintained very well and can be kept a long time. The donut ricotta has no butter or oil, because it contains cottage cheese, that makes it soft but perish. The lemon flavor of the dough decided (You can also prepare it with oranges or tangerines if you prefer, or just with vanilla or chocolate chips) is reinforced by the frosting, lemon too, slightly bitter despite being made essentially of sugar. The ricotta lemon cake is easy to prepare and will please everyone, young and old but if you have doubts you can watch step by step video recipe on my You Tube Channel or directly watching the video at the end of the article. You can simply top or decorate it like I did with colored sugar or sprinkles. The only advice I give is to mount long eggs with sugar, because the dough has puffed and airy, better is the sweet. Careful not to overcook, otherwise it will be dry and rather, If well cooked, It is very soft, soft and fragrant. If you opt not to top, increase the dose of the mixture to 300 grams. Have a good day!

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7 comments

Maria Alberta 6 July 2018 at 07:21

Ada Bonjour! I prepared this donut few days ago (I actually used a simple cake pan, not the ring mold) and I must say it is really good, the intense lemon flavor I really like. Thank you for this other recipe, Have a nice day

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Antoinette February 29, 2016 at 15:31

Hi dear,
Perhaps nn I applied fairly. Is’ a lamb, but definitely nn I reached its potential! It took me countless cooking and say that my oven usually takes 15 min less than the time indicated. Perhaps the cake was not perfectly suited, (mold base 24 and then great pudding type closer), However I also noticed a difference in the order processing ingredients between the youtube video and fb and the recipe on the site! Might have affected?
In any case, is pleasant and I will try again!

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Ada Parisi February 29, 2016 at 15:35

Hi Antoinette, for the sequence of the ingredients is essential only that flour goes to last. The mold you, certain, can affect: If it is narrower at the base and wider at the top will have different cooking times, and probably the narrowest part will cook too and the broadest too little. And overall you will have to cook it longer. What is the problem you're experiencing? The flavor, levitation, the softness? Haven't frosted? Because if you don't put the frosting, use 300 grams of sugar, otherwise it is not very sweet.

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Antoinette February 29, 2016 at 17:32

Is not too soft or at least nn as I thought and the outer crust may be too tough even if nn is singed. The flavour suggests that if it was softer there would “stretched out”.

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Ada Parisi February 29, 2016 at 17:47

Then you overcooked: If it isn't extremely soft and out is even hard baked too. Probably having a modular dimensions, as I thought, one part especially baked excessively. Try again in a springform Pan donut, cake or even a normal cake tin, from 24-26 cm. I embrace you, ADA

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Annamaria February 28, 2016 at 20:14

I made lemon ricotta cake…awesome!!!Thanks Ada,your recipes are great as well as your suggestions.

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Ada Parisi February 29, 2016 at 13:56

Annamaria thanks, really and cordially. ADA

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