This cake was created by chance as I was planning on re-testing my lemon and poppyseed cake, only to find I had no poppyseeds. As with so many good things in life that come about by chance this lemon ricotta cake is an absolute winner. Already baked and served twice, it has a strong lemon flavour, with the subtle ricotta folded through and a sticky syrup on top. A treat for all the senses.
Makes 1 20cm round cake
INGREDIENTS:
- 125 g butter, softened
- 1 ¼ c caster sugar
- 3 tbsp lemon juice
- 1 lemon, zested
- 2 eggs
- 1 ¼ c plain flour
- 1 tsp baking powder
- 250g ricotta
Syrup
- 2 lemons, juiced
- ½ c caster sugar
INSTRUCTIONS:
- Preheat the oven to 180°C and grease and line a 20cm round cake tin with baking paper
- In a large bowl, cream the butter and sugar until light and fluffy
- Add the lemon juice, zest and eggs, continue to mix well
- Sift in the flour and baking powder and mix to combine
- Finally add the ricotta and fold through the cake mixture
- Transfer to your prepared cake tin and smooth the top
- Bake for 40 minutes or until golden on top and a skewer comes out clean
- Transfer the cake to a wire rack to cool
- While the cake is cooling combine the lemon juice and sugar in a small saucepan over a low heat. Stir until the sugar has dissolved.
- Pour the syrup over the cake while it cools
