Italian Lemon Cream Cake

Italian Lemon Cream Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 24

    oz Ricotta cheese (drained)

  • 1

    cup sugar

  • 4

    egg yolks

  • ¼

    cup sifted all purpose flour

  • ¼

    cup heavy cream, whipped

  • ½

    tsp. vanilla

  • 4

    eggs whites

  • ½

    tsp. grated lemon rind

  • icing sugar to coat

Directions

Preheat oven to 400 degrees Fahrenheit. Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture. Turn into a 12 inch spring form pan which has been buttered and sprinkle with icing sugar. Step6-Bake 8 minutes, lower oven to 325 degrees Fahrenheit and bake 70 minutes.


Nutrition

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