Lemon & Ricotta Magic Cake

Instructions:

1. Preheat the oven to 160°C (320°F). Grease and flour a square baking pan (approx. 20×20 cm / 8×8 in).

2. Separate the egg yolks from the whites.

3. In a large bowl, beat the yolks with the sugar until light and fluffy.

4. Add the ricotta and mix until smooth.

5. Pour in the melted butter and vanilla extract, and stir to combine.

6. Sift in the flour and mix until the batter is smooth and uniform.

7. Gradually add the warm milk and lemon zest, stirring constantly.

8. In a separate bowl, beat the egg whites until stiff peaks form.

9. Gently fold the egg whites into the batter, using a spatula and lifting from the bottom up.

10. Pour the mixture into the prepared pan and smooth out the top.

11. Bake for 50–60 minutes, or until the top is golden and the center is set.

12. Let the cake cool completely in the pan before removing.

13. Dust with powdered sugar before serving.

🧁 Notes:

• The “magic” of this cake is in its three soft layers that form during baking — creamy, custardy, and fluffy!

• Serve chilled or at room temperature.