Easter Lemon Cake with Vanilla Ricotta Cream — La Casa Del Formaggio
Brighten up your Easter celebration with this double layered Easter Lemon Cake, with a beautiful lemon curd and vanilla Ricotta cream.
Ingredients
- 4 large eggs
- 300g caster sugar
- 320g plain flour
- 2½ tspn baking powder
- 240ml milk
- 115g unsalted butter
- 3 tspn vanilla extract
- 3 tspn vegetable oil
- ¼ tspn salt
- 750g (2 x 375g tubs) Smooth Ricotta
- 250g (1 tub) Double Cream
- 1 tspn vanilla extract
- 80g caster sugar
- 2 large lemons
- 2 large eggs
- 170g caster sugar
- 1 tspn corn flour
- 2-3 lemons, cut into thin lemon slices
- Speckled chocolate eggs and fresh flowers
More Like This
Lemon Ricotta Cake – DiGregorio's Italian Market
digregoriofoods.com
Sweet Ricotta Cheesecake – Torta Di Ricotta - DeLallo
delallo.com
Italian Lemon Ricotta Cake with Fresh Lemon and Ricotta Cheese - cookrisp
cookrisp.com
Easter Cake with lemon curd and mascarpone creme - Omnia® US
us.omniasweden.com
Lemon Ricotta Cake by scarlatifamilykitchen - FoodSocial
foodsocial.io
Lemon Ricotta Cake Recipe | Laura in the Kitchen - Internet Cooking Show
laurainthekitchen.com
Lemon Easter Cakes — Amoretti
amoretti.com
Lemon-Raspberry Ricotta Cake with Crème Anglaise
new.milk.org