Italian Lemon Ricotta Cake Recipe

Italian Lemon Ricotta Cake Recipe


125g soft unsalted butter

3/4 cup brown sugar (or honey)

4 large eggs

250g ricotta cheese

1 1/2 tbsp fresh lemon juice

zest from 3 lemons

1 tsp vanilla extract

1 cup ground almond

4 tbsp plain wheat flour

2 tsp baking powder

1/4 tsp salt


preheat oven to 180 degrees C. Cut a piece of baking paper to fit the inside bottom of an round cake tin. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Mix the butter, vanilla and sugar (or honey) until smooth. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until combined.

Mix 1/3 of the dry ingredients into the batter. Add an egg and mix; repeat with the remaining ingredients.

Spread the batter into the prepared cake tin. Bake for 45 minutes or until toothpick inserted in the middle comes out clean.

Remove the cake from the oven and let it cool for 15-20 minutes. Spread some icing sugar on top of the cake when completely cool.