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Italian Lemon Ricotta Cake
Ingredients
  • 2 ¼ cup All Purpose Flour
  • 2 cups whole milk ricotta
  • 4 large eggs
  • ¾ cup whole milk
  • ½ cup light brown sugar packed for cake batter
  • ¼ cup light brown sugar packed for sprinkling over the cake before baking
  • ¼ cup olive oil
  • 1 lemon juice and zest Zest the rind of of 1 large lemon making sure not to scrape the white flesh part.
  • 1 tablespoon baking powder
  • 1 tablespoon butter for greasing the pan
  • ¼ teaspoon kosher salt
Steps
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