The super easy and wholesome Lemon and Ricotta Eggless Cake that I like to make for everyday breakfast and I also love making it because besides being super easy and without spending too much time in the kitchen. If you are looking for a fluffy, tasty and easy-to-make dessert, the Lemon and Ricotta Eggless Cake is the perfect solution. It is a great alternative to Traditional Ciambellone or Plumcake and is always appreciated by everyone. Ideal for those with intolerances or who simply want a light dessert, this CAKE maintains a soft texture and fresh flavor thanks to the perfect combination of lemon and ricotta.
Ingredients :
- 250 g (1 cup) ricotta cheese
- 150 g (¾ cup) brown sugar
- 220 g (1 ¾ cups) all-purpose flour
- 100 ml (⅓ cup + 1 tbsp) milk (or plant-based milk)
- 80 ml (⅓ cup) neutral oil (e.g., sunflower or vegetable oil)
- 1 lemon (zest and juice)
- 1 packet (about 2 tsp) baking powder
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
How to make the Best Italian Lemon Ricotta Cake Without Eggs :
- Preheat the oven to 180°C (350 °F) and line a baking sheet with baking paper.
- In a large bowl, process the ricotta cheese with the sugar until smooth.
- Add the oil and milk, continuing to mix gently.
- Incorporate the lemon juice and zest, along with the vanilla extract.
- Sift the flour with the baking powder and baking soda, then gradually add it to the liquid mixture, mixing until smooth.
- Pour the mixture into the baking dish and level it with a spatula.
- Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before serving.
Bon Appétit!
