Beat the eggs with the sugar until pale and frothy.
Add the lemon zest and juice.
Add the oil, milk, ricotta and salt, mixing well.
Sift the flour, potato starch and baking powder and add them to the mixture.
Combine all the ingredients well and transfer the batter into a loaf pan.
Bake in a preheated oven at 180°C (350°F) for about 35-40 minutes.
Allow to cool and dust with powdered sugar before serving.
Loaf pan
Bowl
Electric whisk
Store in an airtight container for 2-3 days.
Also suitable for people who are lactose intolerant.
Italy, Toscana
| Energy (kcal) | 282.41 |
| Carbohydrates (g) | 34.24 |
| of which Sugars (g) | 13.16 |
| Fat (g) | 13.67 |
| of which Saturates (g) | 3.17 |
| Protein (g) | 7.54 |
| Fiber (g) | 0.43 |
| Sale (g) | 1.17 |
