A soft and fresh pound cake, perfect for breakfast or a snack, made with lemon and lactose-free ricotta.
Beat the eggs with the sugar until frothy.
Add the lemon zest and juice.
Mix in the oil, milk, ricotta, and salt, stirring well.
Sift the flour, potato starch, and baking powder and add them to the mixture.
Combine all the ingredients well and transfer the mixture into a pound cake mold.
Bake in a preheated oven at 180°C for about 35-40 minutes.
Let cool and dust with powdered sugar before serving.
Pound cake mold
Bowl
Electric whisk
Store in an airtight container for 2-3 days.
Also suitable for those who are lactose intolerant.
Italia, Toscana
| 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 |
