Light, creamy, and bursting with lemon 🍋 This Italian Ricotta Cake is the perfect balance of zesty and sweet – with no flour and just a few ingredients! @cookingwithbello #LemonRicottaCake #ItalianDessert #giallolovesitaly 🍰💛🇮🇹 🧾 Ingredients - Serves 6–8 3 eggs 3/4 cup sugar (180 g) 1/3 cup cornstarch (50 g) 2 cups ricotta cheese (500 g) Zest of 2 lemons 👩‍🍳 Instructions Preheat your oven to 355°F (180°C) fan-forced. Separate the egg yolks from the whites. Whip the egg whites until stiff peaks form. In a large bowl, mix together the egg yolks, sugar, lemon zest, ricotta, and cornstarch until smooth. Gently fold in the whipped egg whites using a spatula, being careful not to deflate the mixture. Pour the batter into a 8-inch (20 cm) cake pan lined with parchment paper or greased. Bake for 45–50 minutes, or until set and lightly golden on top. Let cool completely before serving. Buon appetito!