This sunny, lemony cake is perfect for Easter.

Kids will have fun decorating with powdered sugar and sprinkles.

Italian Lemon Ricotta Cake

¾ cup (1 ½ sticks) butter, softened
1 ½ cups sugar
12 oz whole milk ricotta cheese (drained well)
3 large eggs
1 large lemon zested
1 tbsp lemon juice
½ tsp baking soda
½ tsp salt
1 ½ cups cake flour
Powdered sugar and sprinkles for dusting cake.

Set out butter to soften.

Put ricotta in strainer, drain well.

Sift together flour, salt, baking soda in a bowl.

Preheat oven to 325 degrees.

Grease 9 inch springform pan using butter and powdered sugar. Set aside.

In stand up mixer, put sugar in the mixing bowl.  Zest whole lemon directly into the bowl, lightly mix with fingers to make lemon sugar.
Add softened butter, mix on medium speed until sugar butter mixture is fluffy.

Add eggs one at a time, beating after each addition.

Pour in lemon juice, mix, then add in ricotta, mix well.

Add flour mixture, beat on lowest speed until incorporated.

Pour batter into springform pan, bake at 325 degrees for 45 – 50 minutes.  Rotate pan midway through cooking.

When cake is done, top should be lightly browned, toothpick inserted in middle of cake comes out clean.

Cool cake on rack for 15 minutes.  Remove from pan.

Dust cake with powdered sugar, decorate with colored sprinkles.  

 

Easter in Europe

Gilli – Florence

Tuscan chocolates, Easter colomba sweet bread, candies (dragees), jellies.

Piazza della Repubblica 39R – Florence

 

Dallmayr – Munich

Chocolate bunnies covered in pink, yellow and blue foil, chocolate eggs, soft center chocolates, chocolate bars with Easter motifs.

Dienerstrasse 14-15 – Munich

 

Fortnum & Mason – London

Beautifully decorated Easter windows, chocolate rabbits, rainbow and chocolate eggs, sunshine sweets.

181-186 Piccadilly – London

 

La Boite a Bonbecs – Paris

Delightful Easter store window, but we didn’t find out about the sweets, as store was closed.

 
Travel for Kids
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