Description

Ingredients

• 🥚 3 large eggs egg Original: 🥚 3 large eggs
• 🍋 Zest of 1 lemon Original: 🍋 Zest of 1 lemon
• 🍋 30 ml fresh lemon juice (2 tbsp) Original: 🍋 30 ml fresh lemon juice (2 tbsp)
• 🧀 250 g ricotta cheese (1 cup) dairy Original: 🧀 250 g ricotta cheese (1 cup)
• 🌾 100 g all-purpose flour (¾ cup) gluten Original: 🌾 100 g all-purpose flour (¾ cup)
• 🍬 120 g granulated sugar (½ cup + 1 tbsp) Original: 🍬 120 g granulated sugar (½ cup + 1 tbsp)
• 🧈 75 g unsalted butter, melted and cooled (⅓ cup) dairy Original: 🧈 75 g unsalted butter, melted and cooled (⅓ cup)
• 🥄 1 tsp baking powder Original: 🥄 1 tsp baking powder
• 🧂 Pinch of salt Original: 🧂 Pinch of salt
• 🍬 Optional: powdered sugar for dusting

Preparation

• Preheat oven to 175°C (350°F) and grease a 20 cm (8-inch) springform pan.
• Whisk wet: In a large bowl, whisk eggs, sugar, lemon zest, and juice until pale and airy.
• Fold in ricotta: Gently mix in ricotta and melted butter until smooth.
• Combine dry: In another bowl, sift flour, baking powder, and salt. Fold into the wet mixture.
• Bake: Pour into the pan and bake for 35–40 minutes, or until golden and set.
• Cool: Let cool completely before dusting with powdered sugar.

Total Time

Nutritional Value

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