Italian breakfast lemon cake
Servings: 12 slices
ingredients:
- 3 eggs
- 150 g fine sugar
- a pinch of salt
- 100 ml olive oil
- zest of 3 organic lemons
- juice of 1 organic lemon
- 250 g all-purpose flour
- 1 packet baking powder
- 250 g ricotta
equipment:
- loaf tin (25 cm)
- baking parchment
- electric handheld mixer
how to:
- Preheat the oven to 160° C fan.
- Grate the zest of the lemons & press out the juice of 1 lemon. Set aside.
- Line a loaf tin w/ baking parchment.
- Whisk eggs, sugar, salt & olive oil w/ your handheld electric mixer until fluffy.
- Add the lemon mess & mix.
- Combine flour & baking powder. Add & mix.
- Finally add the ricotta & mix.
- Pour the mess into the loaf tin & bake in the preheated oven for 45 min.
- Let the cake cool down for about 10 min; then lift it out of the loaf tin by help of the baking parchment.
Notes
You may store the cake on your kitchen counter (covered) for 3-4 days.
When storing the cake in the fridge it'll set somewhat.