Torta Di Limone E Ricotta

Indulge in the luxuriously light and tangy flavors of Torta di Limone e Ricotta, a classic Italian dessert that perfectly balances creamy ricotta, bright lemon zest, and fresh citrus juice. This moist and elegant cake boasts a delicate crumb thanks to the addition of ricotta cheese and melted butter, while the pairing of vanilla and lemon creates an aromatic, subtly sweet experience. Easy to prepare in under 20 minutes, this Mediterranean treat bakes to golden perfection in a springform pan and can be finished with a dusting of powdered sugar for a charmingly rustic touch. Ideal for serving with a steaming cup of espresso or herbal tea, this lemon-ricotta cake is a delightful centerpiece for brunches, celebrations, or simply savoring a taste of Italy at home.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 180 grams Granulated sugar
• 250 grams Ricotta cheese
• 3 large Eggs
• 100 grams Unsalted butter, melted and cooled
• 1 teaspoon Baking powder
• 2 tablespoons Lemon zest (from about 2 lemons)
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar (for dusting, optional)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Step 2

In a large mixing bowl, combine the ricotta cheese, granulated sugar, and lemon zest. Beat together using a whisk or a hand mixer until smooth and creamy.

Step 3

Add the eggs one at a time to the ricotta mixture, beating well after each addition to incorporate fully.

Step 4

Pour in the melted butter, lemon juice, and vanilla extract. Mix until all the wet ingredients are combined.

Step 5

In a separate bowl, sift together the all-purpose flour and baking powder. Gradually incorporate this dry mixture into the wet ingredients, mixing gently until well combined. Avoid overmixing to maintain a light texture.

Step 6

Pour the batter into the prepared springform pan, spreading it evenly with a spatula.

Step 7

Bake in the preheated oven for 50 minutes or until the cake is golden on top and a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then release the springform and allow the cake to cool completely on a wire rack.

Step 9

Once fully cooled, dust the top with powdered sugar, if desired, before serving.

Step 10

Slice and serve. This cake pairs wonderfully with a hot espresso or tea!

Nutrition Facts

Serving size	945.8 grams (945.8g)

Amount per serving	% Daily Value*
Calories	2799

Total Fat 123.70g	159%
Saturated Fat 73.10g	366%
Polyunsaturated Fat NaNg
Cholesterol 930mg	310%
Sodium 926mg	40%
Total Carbohydrate 370.60g	135%
Dietary Fiber 6.70g	24%
Total Sugars 198.40g
Protein 68.90g	138%

Vitamin D 123IU	615%
Calcium 1174mg	90%
Iron 13mg	71%
Potassium 750mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 9.6%

Carbs: 51.6%