Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Ingredients: 6 tablespoons butter; 1/4 cup sugar; 1/3 cup ricotta cheese; 3 eggs, seperated; 1 1/2 cups all-purpose flour; 1 grated lemon, rind of; 3 tablespoons fresh lemon juice; 1 1/2 teaspoons baking powder; confectioners' sugar, for dusting

9 ingredients

5 steps

Ingredients

6 tablespoons butter
1/4 cup sugar
1/3 cup ricotta cheese
3 eggs, seperated
1 1/2 cups all-purpose flour
1 grated lemon, rind of
3 tablespoons fresh lemon juice
1 1/2 teaspoons baking powder
confectioners' sugar, for dusting

Directions

1

Grease a 9 inch round cake or springform pan. Line the bottom with waxed paper. Grease paper. Dust with flour. Set aside. Preheat oven t 350°F.
2

Cream butter and sugar together until smooth. Beat in ricotta.
3

Beat in egg yolks, one at a time. Add 2 tablespoons of flour and lemon rind and juice. Sift baking powder into remaining flour and beat into the batter until just blended.
4

Beat the egg whites until they form stiff peaks. fold them carefully into the batter.
5

transfer the mixture to prepared pan. Bake for 45 minutes, or until tester inserted in center, comed out clean. let cake cool an pan 10 minutes,turn out onto a rack to cool. Dust the cake generously with confectioners sugar before serving.