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    Lemon Ricotta Cake

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on January 18, 2008

      Tried to make this lemon ricotta cake did not like the way it mixed. There was no moist batter. Added some milk that did not help. The batter was so dry I could not fold in the egg whites. I cooked it any way in my oven to see if baking would make it better. Was a big disappointment? Was something lift out of this recipe.

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    • on January 05, 2008

      This is very good-not too sweet, would pair well with macerated blueberries or raspberries. I split the layer in half, spread the bottom layer with raspberry jam, replaced the top and sifted on the powdered sugar-pretty and delicious!The last time that I made this, I increased the Ricotta to 1/2 cup, and used an 8-inch pan so the cake was thick enough to split in half and fill with jam. It was much better-very moist, with a more pronounced cheese taste. I will make it this way from now on.

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    • on October 06, 2007

      I tried this recipe to use up the rest of a pot of ricotta cheese. I found the mixture a bit too dry at step 3 and don't think the egg whites would have folded in properly without a bit more liquid so I added a little bit of milk. Also I think my pan is about 9 inches but the cake was a bit thin. I used the recipe anyway for a cooking class (because it tasted good :) ) and some students had smaller cake tins. I think their cakes turned out better.

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    Nutritional Facts for Lemon Ricotta Cake

    Serving Size: 1 (75 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.7
     
    Calories from Fat 144
    46%
    Total Fat 16.0 g
    24%
    Saturated Fat 9.2 g
    46%
    Cholesterol 143.2 mg
    47%
    Sodium 219.7 mg
    9%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 0.8 g
    3%
    Sugars 8.8 g
    35%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    lemons, rind of

    Detailed Nutrition Values About Nutrition Info
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