Lemon Ricotta Cake

By bonheurcuisine
October 13, 2013
4 Comments


Author Notes: The recipe is mine and I hope you try it. It is quick, simple and very tender. I dusted it with some icing sugar to have it for breakfast or with a cup of coffee, but it can easily turn into dessert with some whipped cream on top and some fresh strawberries, that are so good these days in the market.(I live in the southern hemisphere!!)bonheurcuisine

Serves: 8

Ingredients

  • 1 cup self-raising flour
  • 1/2 cup sugar
  • 1 cup ricotta cheese
  • 1/4 cup acceptable vegetable oil
  • 2 eggs
  • 1 lemon, juiced and zested
  • 1 teaspoon vanilla extract
  • Icing sugar for dusting

Directions

  1. Beat the eggs and sugar in a bowl until creamy
  2. Add the oil and vanilla extract and mix
  3. In a separate bowl mix the ricotta cheese with the lemon zest
  4. Add the lemony ricotta cheese to the egg mixture and mix
  5. Add the lemon juice little by little and mix until blended
  6. Sift the flour and fold
  7. Grease and flour a 20 cm / 8" inch round baking tin and pour the batter
  8. Preheat oven to 180 C / 350 F and bake for 30 to 35 minutes, until golden brown

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Reviews (4) Questions (0)

4 Comments

Dorothy C. May 5, 2018
Just tried this - only had lemon juice (no zest), but otherwise, followed exactly - lovely. I was pretty wary, but it worked out well and baked up just fine in an 8-inch glass pie dish (had to cook it 45 min due to the glass) - thanks so much for the recipe!
 
BellaRasa October 16, 2017
I doubled the recipe and baked it in a 10 inch springform pan and it came out just like your photo. It's not overly sweet and perfect as a dessert or for breakfast with a cup of coffee. Thanks for sharing the recipe!
 
Rita C. September 12, 2015
What is self raising flour? Is it all purpose flour or cake/pastry flour? Thanks.
 
Author Comment
bonheurcuisine September 12, 2015
Hi Rita! It is cake flour. You can subtitute it with all purpose flour plus 1/2 tsp salt and 1 1/2 tsp baking powder in this cake