Cloud Cake with Ricotta & Lemon: A Slice of Sunshine”
🍋 Ricotta & Lemon Cake
Light, Moist & Perfectly Tangy — Italian-Inspired with a Persian Soul
(Serves 8)
Ingredients:
• 1 cup (250g) whole milk ricotta cheese
• 3 large eggs
• ¾ cup (150g) granulated sugar
• Zest of 2 lemons
• ⅓ cup (80ml) fresh lemon juice
• ½ cup (120ml) vegetable oil (like sunflower or grapeseed)
• 1 tsp vanilla extract
• 1½ cups (180g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• Powdered sugar for dusting
• Optional: thin lemon slices for decoration
From Nestlé® you will need
Nestlé® Caramelized Sweetened Condensed Milk 397g
Nestlé® Squeezy Sweetened Condensed Milk 450g
From the kitchen you will need
Even better the next day — store covered at room temperature up to 3 days.
• For a floral twist, add 1 tsp orange blossom water or a pinch of cardamom.
Step by Step
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1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. In a large bowl, whisk together the ricotta, eggs, sugar, lemon zest, lemon juice, oil, and vanilla until smooth.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and gently fold until just combined. Don’t overmix.
5. Pour the batter into the prepared pan. Smooth the top.
6. Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let cool completely, then dust with powdered sugar and garnish with lemon slices if desired.
