Lemon ricotta cake

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Butter and flour an 18cm spring-form cake tin. Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, yolks and ricotta. Whisk the egg whites to stiff peaks, then fold into the ricotta mixture. Fold in the flour and baking powder then spoon the mixture into the tin. Bake for 35 minutes until risen, firm and golden in colour. Cool for an hour in the tin.

Know-how

This makes the most of the fat, juicy lemons that are at their best right now. Use unwaxed lemons for best results.

Per serving

381 kcalories, protein 7.3g, carbohydrate 35.8g, fat 24.1 g, saturated fat 14.2g, fibre 0.5g, salt 0.83 g

Latest comments and suggestions

• Forharriet

  01 November 2007

  Forharriet commented on this recipe

  This was a very good cake, folding in the eggwhites last, after the flour kept the mixture lighter as the cake is slightly dense. This cake also kept well.

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• Forharriet

  01 November 2007

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• kyoko

  07 November 2007

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• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  I really like this cake as it's easy to make and tastes really beautiful!

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• Vixter

  10 December 2007

  Vixter rated this recipe

  

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• asparagus

  27 January 2008

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• linkevica

  01 February 2008

  linkevica rated this recipe

  

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• emma hawkes

  27 February 2008

  emma hawkes commented on this recipe

  I thought too much mixture for the recommended size tin so used bigger, much better than previous time as it went all over the sides. Also took a good addittional 10-15 mins in the oven. Very tasty warm with double cream!

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• Bungly

  06 March 2008

  Bungly commented on this recipe

  Very simple and delicious. I wil add lemon juice next time for a stronger flavour.

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• Sarah

  15 March 2008

  Sarah rated this recipe

  

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• stefania

  01 April 2008

  stefania rated and commented on this recipe

  

  tastes wonderfully moist and keeps perfectly well for at least 3 days. will surely prepare it again.

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• furryzebras

  26 April 2008

  furryzebras commented on this recipe

  Made this cake in two cake tins and filled with lemon curd, lovely x

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• weeble cooks

  06 May 2008

  weeble cooks rated and commented on this recipe

  

  I added lemon juice as previously suggested. The cake didn't last long!!! very popular

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• Freddie

  01 June 2008

  Freddie commented on this recipe

  Been making this cake for last year. Add the lemon juice too. Tried lemon and lime but the best to date was adding raspberries (cooked and reduced with a little sugar beforehand) and swirled into the final mixture. The best to date! Never lasts long in my household, whatever I try with it!

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• Lauren

  09 June 2008

  Lauren rated and commented on this recipe

  

  I liked this cake but it was quite heavy, I think perhaps I hadn't whisked the egg whites for long enough or should have folded them in last as somebody suggested. Definitely add some lemon juice to give it a bit more of a lemony flavour.

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Ingredients

• 175g softened butter
• 175g caster sugar
• 3 lemons , zested
• 3 eggs , separated
• 250g ricotta
• 125g self-raising flour
• 1 tsp baking powder

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Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

• 175g softened butter
• 175g caster sugar
• 3 lemons , zested
• 3 eggs , separated
• 250g ricotta
• 125g self-raising flour
• 1 tsp baking powder

Per serving

381 kcalories, protein 7.3g, carbohydrate 35.8g, fat 24.1 g, saturated fat 14.2g, fibre 0.5g, salt 0.83 g

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