Lemon and ricotta cake recipe

1. 1

   Heat the oven to 180C.

2. 2

   Butter and flour an 18cm spring-form cake tin.

3. 3

   Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, egg yolks and ricotta.

4. 4

   Whisk the egg whites to stiff peaks, then fold into the ricotta mixture.

5. 5

   Fold in the flour and baking powder then spoon the mixture into the tin.

6. 6

   Bake for 35 minutes until risen, firm and golden in colour.

7. 7

   Cool for an hour in the tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.