Preheat the oven to 180C/356F. I use fan-forced, but you can use the convection setting if your oven has it.

Grate the skin of your lemon into a large bowl.

Add the eggs into the bowl with the lemon zest.

Cut the lemon in half and squeeze the juice into a glass or small bowl.

Use a fork to remove any seeds that fell into the lemon juice, and set aside the juice.

Use an electric mixer to beat the egg and lemon zest mixture.

While you beat the eggs, slowly add in the sugar a little bit at a time.

Once all sugar has been added, add lemon juice, sunflower oil, and milk. Then mix everything together.

After you mix the ingredients, add in the ricotta. Gently mix to break up the ricotta and spread it everywhere.

Add in a teaspoon of vanilla extract.

Add in a few ounces of flour and mix until cream starts to form.

Add in the baking powder and the rest of the flour, and mix gently, getting all the flour from the edges.

Place the cake mix into your paper-lined baking tin.

Place the cake in the oven for 50 minutes.

After about 50 minutes, turn the oven off and leave your cake inside for another 10-20 minutes to prevent it from sinking.

After 10-20 minutes, remove your cake from the oven.

Do the “toothpick test” to tell if your cake is cooked. Place a toothpick into the center of your cake and remove it. If there is no cake on the toothpick, it is ready.

Gently cover your cake with foil and allow it to cool down.

Time to unveil your cake! Remove it from the tin and peel away the parchment/baking paper.

Place the cake onto a large cake and sift/sprinkle icing sugar on top for decoration.

E ora si mangia, Vincenzo’s Plate….Enjoy!