With amazing flavor and light dough, this lemon fruit cake is perfect for breakfast and afternoon snack!
Lemon Fruit Cake
Servings
14
servingsPrep time
30
minutesCooking time
45
minutesIn addition to its texture and flavor, this lemon fruit cake looks gorgeous!
Ingredients
3 whole eggs
2 cups of wheat flour (260 grams)
1 cup (tea) sugar (180 grams)
1 tablespoon baking powder for cake (12 grams)
1 tablespoon vanilla sugar or vanilla essence
1 pinch of salt
1/2 teaspoon bicarbonate of soda
1/2 cup (tea) melted butter or margarine (100 grams)
1/3 cup (tea) of milk (80 ml)
300 grams of crumbled ricotta
100 grams of raisins
100 grams of candied fruit
Icing sugar for sprinkling
Juice of 1/2 lemon
Zest of 1 lemon
Directions
- Mix the eggs, sugar, salt, vanilla essence or vanilla sugar with a whisk or hand mixer and beat until light cream.
- Put the melted butter or margarine, the crumbled ricotta, the lemon zest and the lemon juice.
Mix until well incorporated. - Add half the wheat flour and mix well.
Add the rest of the flour and stir again. - Add the candied fruits and raisins, mix with a spoon or whisk until smooth and set aside.
- In a container put the milk, sodium bicarbonate and baking powder.
Stir quickly, add to the dough and mix to make it smooth and uniform. - Transfer the dough to a greased and infarcted shape.
Then smooth and spread well. - Bake the cake for approximately 40 to 45 minutes in a preheated oven at 180º₢.
- Wait for the cake to cool and unfold.
Finish by sprinkling icing sugar on top and the lemon fruit cake is ready to be served.
