Ricotta and Lemon Donut

The ricotta and lemon donut is a soft and aromatic cake, perfect to accompany breakfast or for a genuine snack. Here’s how to make it.

Ingredients

• 250 g of all-purpose flour
• 250 g of ricotta cheese
• 200 g of sugar
• 3 eggs
• Grated zest of 1 lemon (untreated)
• 80 ml of seed oil (such as sunflower or corn)
• 1 packet of baking powder
• A pinch of salt
• Butter and flour for greasing and flouring the mold
• Icing sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180°C.
2. In a large bowl, whisk the eggs with the sugar until light and fluffy.
3. Add the ricotta to the egg and sugar mixture and stir gently until well combined.
4. Gradually incorporate the oil, continuing to mix.
5. Add the grated lemon zest and stir again.
6. In another bowl, sift the flour with the baking powder and a pinch of salt.
7. Gradually incorporate the flour mixture into the wet mixture, stirring with a spatula or a wooden spoon to avoid lumps.
8. Butter and flour a donut mold and pour the mixture into it.
9. Bake and cook for about 35-40 minutes (always do the skewer test to verify the cooking).
10. Once cooked, remove the donut from the oven and let it cool before unmolding.
11. If desired, you can dust the donut with icing sugar before serving.

Curiosity

The ricotta and lemon donut has its roots in Italian home cooking, where the use of ricotta in desserts is quite common thanks to its creamy consistency and delicate flavor. Lemon, particularly cultivated in the Mediterranean area, adds a freshness that pairs perfectly with the sweetness of the ricotta. This donut is often very soft and keeps well for a few days if kept in an airtight container.