I am not a big fan of lemon cakes, I must admit but this recipe from GoodFood web site sounded so easy that I couldn't resist. Ricotta in this recipe makes the cake really soft and creamy but not too rich. The sweetness of sugar and tartness of lemon zest work well together, making this cake a must bake:-)
Enjoy
Ingredients:
- 175 g Butter, softened
- 175 g Caster Sugar
- 125 g self- raising Flour
- 250 g Ricotta
- 3 Lemons, zest only
- 3 Eggs, separated
- 1 tsp Baking powder
Method:
- Preheat the oven to 180 C/Gas mark 5/
- Lightly grease an 18 cm baking tin
- In a large bowl beat butter and sugar with electric whisk until light and fluffy.
- Add Add lemon zest, egg yolks and ricotta to the butter mixture and mix.
- Whisk egg whites into a stiff peak and fold into the ricotta mixture.
- Add flour and baking powder to the bowl, mix well and pour the batter into the baking tin.
- Bake for 35 minutes until golden on top.
- Cool for an hour before serving with some lemon zest sprinkled on top.
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