This Italian Ricotta Lemon Cake is an excellent Italian dessert to prepare for your friends and family. You do not need a special occasion or holiday, either.
Put the ricotta and sugar in a large bowl of a stand mixer (or use an electric hand mixer) and mix well until the sugar is all incorporated and the ricotta is smooth.
In another bowl combine the chopped candied pineapple, lemon zest, lemon juice, 1 tablespoon dark rum, and the raisins with the egg yolks and mix well with a large baking wooden spoon. Add the ricotta and mix thoroughly. Fold in the flour and mix until smooth.
Fold in the egg whites thoroughly and pour the mixture into the buttered pan.
Bake until the top is golden brown and a thin knife inserted in the center of the cake comes out clean, 40 to 45 minutes.
Cool at room temperature, remove from the pan, sprinkle with confectioner’s sugar, and serve.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.