Today’s Cake – Italian Lemon Ricotta Cake
yield: 4
total time: 60 minutes
Ingredients
- 5 1/4 tablespoons unsalted butter softened
- 1 7/16 cups caster sugar
- 6 1/2 tablespoons ricotta
- 3 eggs separated
- 1 3/8 cups plain flour
- 1 1/2 teaspoons baking powder
- 1 lemon
- 3 tablespoons lemon juice
- icing sugar for dusting
Nutrition
- Calories : 580 calories
- Carbohydrate : 84 grams
- Cholesterol : 210 milligrams
- Fat : 23 grams
- Fiber : 3 grams
- Protein : 12 grams
- SaturatedFat : 13 grams
- Sodium : 280 milligrams
- Sugar : 45 grams
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