Recipe Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 cup light ricotta cheese
- zest of 2 lemons
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 large NestFresh Egg whites
- 1/4 cup white chocolate chips
- 1 tablespoon coconut oil
Recipe Directions
- Preheat oven to 350 degrees and generously spray a muffin tin with nonstick cooking spray.
- In a bowl combine flour, baking powder and soda, and salt. Set aside.
- Beat butter and sugar until light and fluffy.
- Add ricotta, lemon zest, lemon juice and vanilla extract, and beat until combined.
- Slowly add flour and mix to combine.
- In a clean and dry bowl, beat egg whites until stiff peaks form.
- Carefully fold in egg whites with batter.
- Fill muffin tins ¾ of the way full.
- Bake for 12-15 minutes or until a knife is inserted and comes out clean.
- Cool cakes completely before removing from pan.
- In a microwave safe bowl, melt white chocolate chips with coconut oil for 30 seconds and stir. If chips are not completely melted, reheat until melted in 15-second intervals, stirring east time.
- Pour chocolate into a plastic storage bag and snip off the corner.
- Drizzle white chocolate over lemon cakes and garnish with fresh fruit if desired.
