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Lemon Ricotta Cake

by:
October 13, 2013
4.7
3 Ratings
  • Serves 8
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

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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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6 Reviews

Write a Review
Divya December 6, 2018
hello, could this recipe turn gluten free. add almond meal instead of flour..? what quatity would you recommend..?
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!
freakfire April 16, 2020
How much lemon juice did you use please? I'm about to try the same
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.
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