Italian Lemon Ricotta Cake
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- Опубликовано: 7 сен 2024
- Italian Lemon Ricotta Cake
This light and fluffy Italian Lemon Ricotta Cake is full of fresh lemon flavor and the creamy ricotta cheese makes it super moist and rich. The taste of olive oil is subtle and delicious. Learn how to make this Italian Lemon Ricotta Cake.
✅Please turn on subtitles/captions for more details.
✅Ingredients
3 Large eggs, room temperature
1 cup (200 g) Granulated sugar
1 cup (220 g) Ricotta Cheese, room temperature
1/2 cup (120 ml) Olive Oil (or vegetable oil)
1 ½ cup (210 g) All-Purpose Flour
1/2 tsp (2 g) Baking Powder
1/4 tsp (2 g) Salt
1 tbsp (6 g) Lemon Zest
2 tbsp (30 ml) Lemon Juice
✅ Bake in preheated oven 350 F (180 C), 40-50 minutes
✅ Printable recipe on my website: shirleycooking...
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✅ Instagram: / cookingwithshirley
#lemonricottacake #ricottacake
yeah, mine came out of the oven looking like this, but then soon deflated to half the size.
I made this after following your simple instructions, and it is the BEST!
I’m happy to hear that! Thank you for your comment!
A simple cake/ but at the same time looks great / I will make tomorrow and see if comes good thanks you/ from Toronto 😊
Delizioso. Grazie. I have made this cake a few times. The last time I added some Crema di Limoncello, and it took the cake to the next level. I urge you to give it a try.
Thank you for sharing this !
It looks really tasty!!!
Cant wait to make it...thank u so much for sharing.
Thank you. I hope you’ll enjoy it.
Super bon votre gateau. Merci de la recette🍀💜🌟
Merci @ Manoela Nascimento Da Silva Pillonel ! Je suis contente que vous ayez aimé la recette !
Thank You @ Manoela Nascimento Da Silva Pillonel ! I'm glad you liked the recipe !
I am checking for the ingredients now! Will give them away as Christmas presents!
I made it and its so delicious
I’m glad to hear that! Thank you
Hi. Can you please clarify what cups you’re using? In the USA 1 cup of All Purpose is 120-125g on average so 1 1/2 cups would be 180g.
Are you weighing all your ingredients or using cups? I’d like mine to turn out like your picture. Thanks
My favorite cake. Thank you for sharing it
Thank you! I’m glad you like it
This cake looks great. Thanks for sharing it. 💐
Thank you@ C H. I’m glad you liked it.
Thank you sooo very much, grazie. I love the way you show the amount of the ingredients on the screens. Many people don't do that. So therefore I cannot make their cake. I'm definitely going to make it. I too am Italian. 😁❤
Thank You so much @Rosita Mendes. I hope you'll like the cake !
I made it and I love it 😊
Thank You ! I'm happy to hear that
Nice and fluffy
Thank you!
Mine came out very dry and not moist at all. Any suggestions? Did I cook it too long (45min)? I was expecting a more soft but it felt more like a pound cake.
Why is the Fahrenheit conversion blurred out for the oven temp! Lol quite funny
Bravissima
Grazie @Anastasia Pesce
Thank You @Anastasia Pesce
I made it twice but never rises and seems under cooked.
Beautiful perfect cake 🍰 can you tell me why my cakes colapse after I take it from the oven
She should have used baking soda not baking powder mine did the same thing
Mine does the same… 3 attempts and no confidence later 😅 please share if you’ve cracked the code.
Enfesssss...,❤️🥰❤️🥰❤️🥰🙋
I followed the instructions but my cake did not rise and had no lemon taste. Also seemed a bit undercooked on the inside.
Hi i just made it tonight but wasnt as fluffy it tasted great though i dnt know why it seemed firm
That’s also my issue on my cakes.
Overmixed probly
I just had the same problem. No, not overmixed.
I even doubled the baking powder as 1/2 tsp is really low.
Wondering if Baking soda would have been more effective?
Your oven doesn't keep a constant consistent heat
Who takes the time to write in 350°f then more time to blur it out??
تسلم ياغالي
I rub the sugar and lemon zest together before makes a difference
Thanks for sharing !
Can we use home made paneer instead of ricotta cheese. Will the cake be baked properly
Thank you for your question @ Jyotsana Parui. I have not tested this recipe using homemade paneer. If you try it using paneer, please let me know how it turns out for you. Thank You.
the Paneer is to dense as it is a firmer cheese & it will be lumpy in this cake recipe
Hi, i used both homemade ricotta (from powdered milk) & store bought ricotta.
My family & neighbours preferred the one made with homemade cheese.
All the best with ur baking.
Ciao rimane umida all’interno? Grazie
La presenza della ricotta la renderà un po' umida, sì. 😊
Καλό θα ήταν να είχαμε ΥΠΌΤΙΤΛΟΥΣ ΣΤΑ ΕΛΛΗΝΙΚΆ . Παρακαλώ σκεφτείτε το .
I made Ricotta Cake before but tried this recipe, and it was not good.
doesn't seem like enough lemon juice.
300 F Or 180 C ? Because 300 F is 150 C
@Justyna Spedzia. You are right. There's a mistake in the video. It's 350 F (180 C). I made the corrections. Thank You for pointing that out to me !
@@CookingwithShirley No problem , cake is delicious !! I made it exactly the same way and is amazing !
Thank You So Much @Justyna Spedzia. I'm very happy you liked it !
Hi! So i’ve attempted 3 different recipes now after becoming obsessed with Ricotta cake, however for some reason they always end up dense. They come out high and fine and then collapsing. I’m an okay baker, so this is one of the first time’s I’m really struggling to get it right after a few go’s. Any idea what I’m doing wrong? 🥹