Ricotta and lemon cakes – Food & Home Magazine
Ricotta and lemon cakes are wonderfully light desserts inspired by some of Sicily's favourite flavours. Soft, sweet and perfect with a cup of coffee!
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Cooking tools:
- Food processor
- Oven
- Muffin tin
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Grater
- Kitchen scale
- Pastry brush
- Cooling rack
Ingredients
- 175g butter, softened
- 175g (¾ cup) castor sugar
- zest of 2 lemons, grated
- 3 large eggs, separated
- 300g ricotta
- 130g (1 cup) self-raising flour
- 5ml (1 tsp) baking powder
- icing sugar, to serve
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