This Italian Ricotta Lemon Cake is the perfect dessert to share with friends and family, whether it's a special occasion or just a cozy gathering. With its light, tangy flavor and rich texture ...

Line and grease a 28cm (11in) cake ... in the almond flour and baking powder and beat in the eggs, one at a time, until they are incorporated into the mixture. Stir in the lemon zest, ricotta ...

the lemon zest and vanilla in a bowl and beat with an electric mixer until creamy. Add the egg yolks and beat for a minute. Add the almond flour, polenta and ricotta and fold everything together.

If there’s one thing we love, it’s cake ... of almond flour instead of all-purpose flour. And then voila, you got yourself a mouth-watering cake! Check out De Laurentiis’ full Lemon Ricotta ...

We normally turn to this recipe for a Sunday morning treat because it's the perfect cake ... and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest ...

Fold into the batter. Whisk the lemon juice with the ricotta until light and airy. Fold into the cake batter. Beat the egg whites until they form soft peaks. Fold them carefully into the batter.