For this quick and easy Lemon and Ricotta Cake you only need a few simple ingredients. The ricotta gives a super soft texture to the sponge and the citrus flavours make it taste super fresh. And because it’s so light, it’s perfect to enjoy at any time of the day. The secret to making this recipe a success every time is to make sure all of the ingredients are at room temperature when you add them, especially the eggs and the ricotta.

NutritionSortLoading...
Loading...

220g 00 flour

200g fresh ricotta (at room temperature)

2 medium eggs (at room temperature)

140g granulated sugar

1 tbsp of honey

60g butter

The zest of 1 lemon

2 tsp vanilla extract

18g baking powder

Icing sugar

The zest of one lemon

The zest of one orange

Select allAdd

1. Add two eggs to a large bowl. Add the sugar, the honey, vanilla extract and zest of one lemon. Whisk well until the mixture has a thick and creamy consistency.

2. Add the butter and the ricotta and give it another whisk until they're well incorporated.

3. Sieve in the baking powder and flour and whisk again, using a spatula to collect all the flour from the sides of the bowl. Whisk until there is no more dry flour.

4. Pour the mixture into a lined baking tin and spread it evenly all around the tin with the back of a spoon.

5. Bake it at 180C fan for around 25-30 minutes until it's cooked all the way through and golden on top. Don't be worried about the golden colour, you're looking for a beautiful golden crust all over.

6. While the cake is still warm, sieve over the icing sugar and zest the orange and lemon on top.

7. Let it cool down before serving.