Ricotta and Lemon Cake

Written by Admin

13 December 2021

Cooking time 30 min


  • 175g Butter, softened
  • 175g Castor sugar
  • Zest of 2 lemons, grated
  • 3 Large eggs, separated
  • 300g Self-raising flour, sifted
  • 1 Tsp baking powder, sifted


  • Preheat the oven to 180°C, and grease a baking pan
  • Beat the butter and sugar with an electric beater until pale and fluffy
  • Add the lemon zest the egg yolks and the ricotta and beat again at low speed
  • Whisk the egg whites to soft peaks, and gently fold into the ricotta mix
  • Then gently fold in the flour and the baking powder
  • Pour into the baking pan
  • Bake for 25 to 35 minutes till firm and golden
  • Remove from the oven and allow to cool down in the pan.

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Summer holidays are nearly here, and this is the time for brunches and late supper. So why not try our French Toast, Mascarpone & Berry compote recipe?

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Till next time…

Valerie & the Team