Lemon Ricotta Cake

Ingredients

• 250 g ricotta
• 150 g butter, softened
• 200 g caster sugar
• 3 eggs
• 2 lemons, zested and juiced
• 200 g self-raising flour
• 1 tbsp icing sugar

Method

1. Heat the oven to 180°C / 160°C fan. Line a 23cm cake tin.
2. Beat the butter and sugar until fluffy. Beat in the eggs, then the ricotta.
3. Fold in the flour, zest and juice.
4. Pour into the tin and bake for 40–45 minutes until golden and a skewer comes out clean.
5. Cool and dust with icing sugar.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.