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!