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Today’s Cake – Italian Lemon Ricotta Cake

yield: 4 total time: 60 minutes
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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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