Beat the eggs with the sugar until frothy.
Add the zest and juice of the lemon.
Combine the oil, milk, ricotta, and salt, mixing well.
Sift the flour, starch, and baking powder and add them to the mixture.
Thoroughly mix all the ingredients and transfer the batter to 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.
Italy, 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 |
