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.
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- 300 gr. Ricotta Cheese
- 300 gr. Flour
- 300 gr. Raw Sugar
- 3 Eggs
- 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.