Fluffy Lemon Ricotta Cake By Martha Stewart

Ingredients: 1 tsp melted butter 1 15 ounces container part skimmed ricotta 1/4 cup all purpose flour

1/2 cup sugar + 1 tbsp for pan 1 egg, separated 2 egg whites 1/4 tsp salt 1 tsp vanilla extract 2 tbsp lemon juice Zest of 2 lemons

Instructions: 1. In a cheesecloth wrap ricotta tightly. 2. Place a heavy weight on top, let it drain. 3. Refrigerate for 3-4 hours.

4. Preheat oven to 350 degrees. 5. Butter and sugar (1 tbsp) a springform pan. 6. In a food processor add ricotta, flour, 1/4 cup sugar.

6. Add vanilla, lemon juice and zest, egg yolk and salt. 7. Blend until smooth. 8. Take out in bowl.

9. Heat a saucepan filled with 1 inch water. 10. In a bowl of mixer, combine 1/4 cup sugar and egg whites.

11. Place over the pan of heating water, stir well. 12. Remove from heat and whisk it until frothy., then increase speed and whisk until stiff peak form.

13. Add 1/3 of egg white mixture into ricotta mixture, mix gently. 14. Pour this mixture into prepared pan.

15. Bake it for 45 minutes. 16. Remove from oven, cool completely and serve.

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