A soft and fresh loaf cake, perfect for breakfast or a snack, made with lemon and lactose-free ricotta.
Whisk the eggs with the sugar until frothy.
Add the lemon zest and juice.
Add the oil, milk, ricotta and salt, mixing well.
Sift the flour, starch and baking powder and add them to the mixture.
Combine all the ingredients well and transfer the mixture into a loaf pan.
Bake in a preheated oven at 180°C for about 35-40 minutes.
Let cool and dust with powdered sugar before serving.
Loaf pan
Bowl
Electric whisk
Store in an airtight container for 2-3 days.
Also suitable for those who are lactose intolerant.
Italia, Toscana
| Energy (kcal) | 314.68 |
| Carbohydrates (g) | 39.47 |
| of which sugars (g) | 16.39 |
| Fat (g) | 15.53 |
| of which saturates (g) | 3.05 |
| Protein (g) | 6.24 |
| Fibre (g) | 0.57 |
| Salt (g) | 0.26 |
