Ricotta & Lemon Cake
There is something about the combination of ricotta and lemon that I can't get over. Whether in sweet or savoury dishes, it's always a winner. The ricotta gives this cake the moist and the softness, and the lemon a beautiful citrusy fragrant flavour. I love a slice with my morning coffee.
Ingredients 9
120 g butter, unsalted
1 cup sugar
250 g ricotta
3 eggs
3 tsp lemon zest
3 tbsp lemon juice
250 g flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Preheat the oven to 180ºC and line a loaf tin with baking paper.
Into a large bowl, add the butter, sugar and ricotta. Using a hand mixer, beat the mixture at medium speed until light and fluffy.
Reduce the speed to low and add the eggs, one at a time, making sure each one is fully incorporated before adding the next egg.
Add the lemon zest, lemon juice and beat to combine.
Add the flour, baking powder and salt. Using a spatula, fold the ingredients together until combined. Do not over mix.
Pour the mixture into the lined tin.
Bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
Move to a rack and let cool completely before cutting.
