We ve got sunshine on a misty Tuesday and it s all thanks to this bright beautiful Lemon Ricotta Cake With a delightfully soft sponge infused with the zest of freshly squeezed lemon juice and topped with a generous smearing of indulgent ricotta from cheese shop cremeitalia it s what holiday dessert didn t know it needed a break from chocolate Ingredients Creme Italia s Ricotta Cheese 250g Sugar 100g Lemon Juice 3 tbsp Vanilla Extract 1 tbsp Eggs 3 Lemon Zest of 1 lemon Flour 140g Milk 1 4 cup Baking Powder 1 tsp For the topping Whipping Cream 1 2 cup Lemons 2 Mint Leaves 3 tsp Method Preheat the oven to 180 C and grease a baking dish with oil In a bowl mix butter and sugar until fluffy Add in the eggs one at a time and beat In a separate bowl add lemon juice zest flour baking powder and Creme Italia s Ricotta Cheese Beat on low speed Mix the dry and wet ingredients together along with milk and gently fold the batter Pour the batter into the baking dish and bake for 30 minutes at 180 C Once baked let cool before topping with whipped cream Garnish with some mint leaves and lemon slices

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We've got sunshine on a misty Tuesday, and it's all thanks to this bright, beautiful Lemon Ricotta Cake.

With a delightfully soft sponge infused with the zest of freshly squeezed lemon juice and topped with a generous smearing of indulgent ricotta from cheese shop @cremeitalia, it's what holiday dessert didn't know it needed—a break from chocolate.

Ingredients:-
- Creme Italia's Ricotta Cheese, 250g
- Sugar, 100g
- Lemon Juice, 3 tbsp
- Vanilla Extract, 1 tbsp
- Eggs, 3
- Lemon Zest, of 1 lemon
- Flour, 140g
- Milk, 1/4 cup
- Baking Powder, 1 tsp

For the topping:
- Whipping Cream, 1/2 cup
- Lemons, 2
- Mint Leaves, 3 tsp

Method:-
• Preheat the oven to 180°C and grease a baking dish with oil.
• In a bowl, mix butter and sugar until fluffy.
• Add in the eggs, one at a time, and beat.
• In a separate bowl, add lemon juice, zest, flour, baking powder, and Creme Italia's Ricotta Cheese. Beat on low speed.
• Mix the dry and wet ingredients together along with milk and gently fold the batter.
• Pour the batter into the baking dish and bake for 30 minutes at 180°C.
• Once baked, let cool before topping with whipped cream.
• Garnish with some mint leaves and lemon slices.

#Desserts #Dessertstagram #DessertOfTheDay #DessertLover #DessertTime #DessertsOfInstagram #DessertRecipe #DessertGoals #DessertFirst #EatingForTheInsta

We've got sunshine on a misty Tuesday, and it's all thanks to this bright, beautiful Lemon Ricotta Cake. With a delightfully soft sponge infused with the zest of freshly squeezed lemon juice and topped with a generous smearing of indulgent ricotta from cheese shop @cremeitalia, it's what holiday dessert didn't know it needed—a break from chocolate. Ingredients:- - Creme Italia's Ricotta Cheese, 250g - Sugar, 100g - Lemon Juice, 3 tbsp - Vanilla Extract, 1 tbsp - Eggs, 3 - Lemon Zest, of 1 lemon - Flour, 140g - Milk, 1/4 cup - Baking Powder, 1 tsp For the topping: - Whipping Cream, 1/2 cup - Lemons, 2 - Mint Leaves, 3 tsp Method:- • Preheat the oven to 180°C and grease a baking dish with oil. • In a bowl, mix butter and sugar until fluffy. • Add in the eggs, one at a time, and beat. • In a separate bowl, add lemon juice, zest, flour, baking powder, and Creme Italia's Ricotta Cheese. Beat on low speed. • Mix the dry and wet ingredients together along with milk and gently fold the batter. • Pour the batter into the baking dish and bake for 30 minutes at 180°C. • Once baked, let cool before topping with whipped cream. • Garnish with some mint leaves and lemon slices. #Desserts #Dessertstagram #DessertOfTheDay #DessertLover #DessertTime #DessertsOfInstagram #DessertRecipe #DessertGoals #DessertFirst #EatingForTheInsta

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