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Italian Lemon Cream Cake


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Rate this recipe 4.3/5 (3 Votes)


  • 1 1/2 lbs. Ricotta
  • 1 c. sugar
  • 4 egg yolks
  • 1/4 c. sifted all purpose flour
  • 1/4 c. heavy cream, whipped
  • Graham cracker crumbs
  • 1/2 tsp. vanilla
  • 4 eggs whites
  • 1/2 tsp. grated lemon rind



Step 1

Step1-Preheat oven to 400 degrees Fareinhite.

Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition.

Step3-Beat in flour, lemon rind and vanilla.

Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.

Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.

Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.


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