Lemon ricotta cake
Prep time
Cook time
Total time
Recipe type: Dessert
  • 175 g (7/8 cup) butter, room temperature
  • 150 g (2/3 cup) sugar, I used xylitol
  • 3 eggs
  • 250 g (1 cup) ricotta or fresh cottage cheese
  • 220 g (1½ cup) all-purpose flour
  • pinch of salt
  • 3 organic lemons, juice and peel
  • 1 sachet vanilla sugar or 1 tsp vanilla extract
  • 1 sachet (2 tsp) baking powder
  • 3 tbsp ground almonds
  1. Preheat oven to 175 C / 350 F.
  2. Grease and line 24 cm / 9.4 inch baking tin.
  3. In a mixing bowl combine butter, sugar, vanilla sugar (or extract) and egg yolks and beat with electric mixer until you get smooth and fluffy mixture.
  4. Add lemon juice and lemon peel, flour mixed with baking powder and salt, ground almonds and fresh cheese. Mix to combine.
  5. Beat egg whites with a pinch of salt until peaks form and gently fold into prepared mixture.
  6. Pour the mixture into prepared baking tin and bake for about 40 min or until tester comes out mostly clean. You can cover the cake for the last 10-15 min with baking paper so it doesn't get too dark at the top. Leave to cool and enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2021/03/lemon-ricotta-cake/