Southern posted 02-05-99
LEMON RICOTTA CAKE
6 tablespoons butter
3/4 cup sugar
1/3 cup ricotta cheese
3 eggs, separated
1-1/2 cups flour
1-1/2 teaspoons baking powder
Grated zest of 1 lemon
3 tablespoons lemon juice
Preheat oven to 350 °F. Grease a 9" pan (round or springform), lining the bottom with wax paper and then
greasing and flouring the paper. Cream together butter and sugar, then beat in ricotta.
Add egg yolks, one at a time, beating between each addition. Blend in 2 tablespoons flour, along with lemon zest and juice. Sift baking powder into remaining flour,then slowly add to batter.
Mix just until blended. In a separate bowl, beat egg whites until stiff, then gently fold into cake batter. Spoon batter into pan. Bake until cake passes the toothpick test (about 45 minutes). To serve, sift powdered sugar over slices.
Notes: "I made this the other night...the amount of flour may need adjusting, as the finished product was a *tad* on the dry side."
SOURCE: DejaNews
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