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Lemon Cake with Ricotta Cheese


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  • Author: Tania Cusack
  • Total Time: 1 hour
  • Yield: 4 1x

Description

This lemon cake is the height of simplicity and well and truly open for reinterpretation.


Ingredients

Scale
  • ¾ cup oil,
  • 2 eggs
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 cup fresh ricotta
  • 1¾ cup caster sugar (granulated)
  • 2 cups self raising flour or plain flour and 2 teaspoons of baking powder
  • 1 Tablespoon honey

Lemon glaze:

  • 1½ Tablespoons Lemon juice
  • 1 x cup pure icing ( confectioners) sugar

Ricotta Cream:

  • 250gm ricotta
  • 1 Tablespoon pure icing sugar ( sifted)
  • vanilla
  • 1 cup of full fat or thickened cream.

Instructions

  1. Preheat the oven to 170 deg C or around 350F. Spray and line a 20-24 cm tin or a bundt tin. The smaller tin will make a deeper cake.
  2. Put the eggs, oil, sugar, zest , juice and ricotta into a mixing bowl and beat till well combined. The mixture looks thick and smooth. Stir in the flour , dont over mix, till combined.
  3. Pour into the prepared cake tin and bake till a skewer inserted in the centre comes out clean.

To make the lemon glaze:

  1. Put 1 tablespoon of juice into a bowl then sift over the icing sugar and mix till smooth. Use the additional juice if you would like a slightly thinner icing.

Ricotta Cream:

  1. Put the cream, ricotta sugar and vanilla into the bowl of a mixer and beat till light and fluffy and soft peaks form. Use as a filling for Ricotta cake or as a topping.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
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