Ingredients
Original recipe: 1 cake cut into 8 slices. Ingredient amounts scale below; the method is written for 8 servings. For larger amounts, use separate batches and check doneness.
- 200 gAll-purpose wheat flour
- 250 gRicotta drained
- 100 gSoftened butter
- 150 gSugar
- 3 eachEggs
- 2 tspBaking powder
- 2 tspFinely grated lemon zest
- 30 mlLemon juice
- 1 tspVanilla extract
- ¼ tspSalt
- 1 tspNeutral oil for the pan
Make it
- Heat the oven to 350°F/175°C. Oil a 20 cm cake pan and line its base with baking paper. Whisk the flour, baking powder and salt together.
- Beat the butter and sugar for 3 minutes until light. Beat in the eggs one at a time, then mix in ricotta, lemon zest, juice and vanilla.
- Fold in the flour mixture just until no dry streaks remain. Spread the batter evenly in the prepared pan.
- Bake for 40–45 minutes, until the top is golden and a skewer inserted in the center comes out without wet batter. Shield loosely with foil if the top browns early.
- Cool in the pan for 15 minutes, then turn onto a rack and cool for at least 30 minutes before slicing. Refrigerate any leftovers in a covered container.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.