Tuduu
Lemon and lactose-free ricotta pound cake

Lemon and lactose-free ricotta pound cake

@persaincucina

A soft and fresh pound cake, perfect for breakfast or a snack, made with lemon and lactose-free ricotta.

Difficulty: Easy
Cooking: 40 min
Preparation: 20 min
Country: Italia

Ingredients

No. Servings
  • Eggs3unit
  • Granulated sugar120g
  • Seed oil100g
  • Plant-based or cow's milk70g
  • All-purpose flour200g
  • Potato starch50g
  • Baking powder1unit
  • Lactose-free ricotta100g
  • Organic/edible lemon zestto taste
  • Lemon juice20g
  • Saltto taste

Preparation

  1. STEP 1 OF 7

    Beat the eggs with the sugar until frothy.

  2. STEP 2 OF 7

    Add the lemon zest and juice.

  3. STEP 3 OF 7

    Mix in the oil, milk, ricotta, and salt, stirring well.

  4. STEP 4 OF 7

    Sift the flour, potato starch, and baking powder and add them to the mixture.

  5. STEP 5 OF 7

    Combine all the ingredients well and transfer the mixture into a pound cake mold.

  6. STEP 6 OF 7

    Bake in a preheated oven at 180°C for about 35-40 minutes.

  7. STEP 7 OF 7

    Let cool and dust with powdered sugar before serving.

Suggestions

  • Pound cake mold

  • Bowl

  • Electric whisk

General Information

Storage notes

Store in an airtight container for 2-3 days.

More information

Also suitable for those who are lactose intolerant.

Origin

Italia, Toscana

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)282.41
Carbohydrates (g)34.24
of which Sugars (g)13.16
Fat (g)13.67
of which Saturates (g)3.17
Protein (g)7.54
Fiber (g)0.43
Sale (g)1.17
  • Proteins
    7.54g·13%
  • Carbohydrates
    34.24g·61%
  • Fats
    13.67g·24%
  • Fibers
    0.43g·1%