Lemon Ricotta Cake

Ingredients

• 3/4 cup unsalted butter, softened

• 1 cup caster sugar

• 430g ricotta cheese, drained well

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 large lemon, zested and juiced

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups plain flour

• powdered sugar for dusting

Method

1. Preheat oven to 170 degrees Celsius, and grease cake tin with butter.

2. In a large mixing bowl, cream together the butter and sugar until combined. Add the ricotta cheese and blend until light and fluffy (4-5mins).

3. Mix in the eggs, one at a time. Add the vanilla, lemon zest, juice, baking soda and salt. Mix to combine.

4. Lastly add the flour and mix until just combined, scraping down the edges of the bowl to incorporate all the ingredients.

5. Pour the batter into the cake tin and bake for 45-55minutes or until cake is set and toothpick comes out clean.

6. Let cool in the pan for 15minutes then turn out onto wire rack to cool.

7. Powder with icing sugar before serving

Serve with greek yoghurt and berries

Original recipe tweaked from This Italian Kitchen: https://thisitaliankitchen.com/italian-lemon-ricotta-cake/#wprm-recipe-container-7699