Photo: David Holifield
Lemon Ricotta Cake
6 ingredients
15 min + 55 min
10
openrecipes
This delicious cake is simple to make and full of flavor.
Estimated Nutrition (whole recipe, rough)
1019
Calories
39g
Protein
36g
Fat
130g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ cup Whole Milk Ricotta
- 4 Eggs, Separated
- 2 Tablespoons All-purpose Flour
- 2 whole Lemons, Juiced
- 1 cup Scant Sugar
- ½ cups (Scant) Butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes