Lemon Cake with Ricotta
One of the things I really love are cookbooks. Through the years I have bought quite a lot and I’m also a very frequent visitor at the local library. When I see a book that I find interesting I usually go to the library and check it out to see if it is something for me and then I buy it.
As one of my goals for 2018 is to get more organized and to declutter a bit, I have been going through a lot of books and recipes that I have collected. And now it is time to go through some of the things that I have not looked in, in years before buying something more. So many recipes to try …
Since the holidays I have been trying to use everything from the fridge and I have an awful lot of butter, eggs, cheese and so on, as I had maybe too many ambitions in the kitchen. So yesterday I saw a ricotta cheese that was in need to be used and remembered a lemon cake from an old book I had. So apron on and in the kitchen we go.
This is such a nice cake with a subtle lemon flavor , easy to make and fits beautifully with a cup of coffee, which we all know is a big selling point for me.
- 300 gr Ricotta Cheese
- 300 gr Flour
- 300 gr raw Sugar
- 3 Eggs
- Zest from 2 Lemons
- 1 1/2 tsp Baking Powder
- 2 dl Sunflower Oil
- Preheat your oven at 180ºC (360ºF).
- Whisk together on high speed the eggs and sugar until they are light in colour and fluffy. Then add the lemon zest and ricotta cheese and mix well together.
- In a small bowl mix together the flour and baking powder and add in turns with the oil into the egg mixture.
- Grease your cake tin and dust with a little flour. Pour the batter in and bake for about 30 to 40 minutes, or until a toothpick comes out clean. Leave to cool and then dust with a little icing sugar.