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Sicilian Lemon Ricotta CakeSicilian Lemon Ricotta Cake
Sicilian Lemon Ricotta Cake

Sicilian Lemon Ricotta Cake

Galbani
Galbani
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Recipe - ShopRite Liquors of Wharton
Galbani Ricotta Cake
Sicilian Lemon Ricotta Cake
Prep Time10 Minutes
0
Cook Time60 Minutes
Ingredients
15 oz Galbani Double Cream Ricotta Cheese
3/4 cup butter (room temperature)
1 1/2 cups sugar
1 tsp vanilla extract
1 fresh lemon
1/2 tsp baking soda
1 1/2 cups flour
1 tsp salt
1/2 cup powdered sugar (for finishing)
Directions
  1. Preheat oven to 350 degrees F and grease a 9” springform pan.
  2. In a stand mixer or large bowl, cream butter and sugar.
  3. Then add ricotta cheese and blend for 4-5 minutes to allow mixture to become light and airy.
  4. Add eggs and vanilla.
  5. Zest the lemon rind right into the bowl using a zester.
  6. Then cut the lemon in half and squeeze juice from both halves into the batter. Be sure to remove all the seeds.
  7. Add the dry ingredients to the batter and finish mixing.
  8. Pour batter into greased spring form pan and bake for 55-60 minutes.
  9. When the cake is done, remove it from the oven and rest for 15 minutes before loosening the collar.
  10. Then place on a wire cooling rack to allow it to cool completely.
  11. Sprinkle powdered sugar on top of the cake, cut and serve.
10 minutes
Prep Time
60 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
15 oz Galbani Double Cream Ricotta Cheese
Not Available
3/4 cup butter (room temperature)
Not Available
1 1/2 cups sugar
Not Available
1 tsp vanilla extract
Not Available
1 fresh lemon
Not Available
1/2 tsp baking soda
Not Available
1 1/2 cups flour
Not Available
1 tsp salt
Not Available
1/2 cup powdered sugar (for finishing)
Not Available

Directions

  1. Preheat oven to 350 degrees F and grease a 9” springform pan.
  2. In a stand mixer or large bowl, cream butter and sugar.
  3. Then add ricotta cheese and blend for 4-5 minutes to allow mixture to become light and airy.
  4. Add eggs and vanilla.
  5. Zest the lemon rind right into the bowl using a zester.
  6. Then cut the lemon in half and squeeze juice from both halves into the batter. Be sure to remove all the seeds.
  7. Add the dry ingredients to the batter and finish mixing.
  8. Pour batter into greased spring form pan and bake for 55-60 minutes.
  9. When the cake is done, remove it from the oven and rest for 15 minutes before loosening the collar.
  10. Then place on a wire cooling rack to allow it to cool completely.
  11. Sprinkle powdered sugar on top of the cake, cut and serve.