Make Ahead

Lemon Ricotta Cake

October 13, 2013
3 Ratings
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
  • 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
In This Recipe
  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

See what other Food52ers are saying.

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    Dorothy Crabtree
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