Lemon ricotta cake

Recipe uploaded by

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

Results 21-34

• potokin

  15 January 2009

  potokin rated this recipe

  

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• Oceanfox

  02 February 2009

  Oceanfox rated and commented on this recipe

  

  This cake looked great on the page but in real life it was odd. Somewhere between a sponge and a cheesecake. I only baked 2/3 of the recipe and put in the whisked egg whites last. The cake still sunk to a solid lump. The next day I could only eat it after reheating a slice in the oven. The mixture was just too wet and oily. Wouldn't try again.

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• Lou

  04 February 2009

  Lou rated this recipe

  

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• charlottelc

  13 February 2009

  charlottelc rated and commented on this recipe

  

  I loved the flavour of this cake but unfortunately my first and only attempt so far didn't cook in the middle (even after extra time in the oven). Will attempt again with perhaps a hotter oven.

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• cattallulah

  19 February 2009

  cattallulah commented on this recipe

  For some bizzare reason (senior moment) I bought marscapone instead of ricotta and thought as basically the same thing would carry on - DON'T DO IT! Am trying again today with the ricotta!

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• desiree

  19 March 2009

  desiree commented on this recipe

  Tried this for the first time. Reduced oiven temperature as top was browning too quickly. First time my cake didnt sink in the middle and so looked really nice. Will add some lemon juice next time. Dusted top with icing sugar for presentation and served with clotted cream. Really yummy *****

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• gertan

  22 March 2009

  gertan rated and commented on this recipe

  

  This reciepe very good, perfect taste and has very good flavour. But alwasy sunk in the middle. Is there anyone solved this problem. I try five times, always perfect taste but always sinking in the middle... How can I solve this problem?

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• Debbzi

  25 March 2009

  Debbzi commented on this recipe

  Tasted lovely, that is, the bits which were cooked round the outside. But half of it ended up raw and a lot of it spilled on the floor of the oven. Definitely needs a bigger tin and longer cooking time. And I'll read other people's comments first in future!

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• Rima

  06 April 2009

  Rima rated this recipe

  

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• fishnchips

  04 May 2009

  fishnchips rated and commented on this recipe

  

  Very happy with this cake. I heeded others warnings of spilling over and made it in 2 pans. Apparently my pans were larger and no spillage problem. However I ended up with 2 rather thin cakes. Once again I looked to others for advice and spread lemon curd between the layers and it was perfect. I did use the juice of the lemons and it needs it for a more pronounced flavor. The best part of this cake is its portability (is that a word). It holds it's shape when sliced, can be wrapped and taken with. Nothing better then "goodies on the go".

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• lmaria

  07 June 2009

  lmaria rated and commented on this recipe

  

  This is a delicious cake and very easy to bake. I substituted the lemons for limes and added some extra lime juice. My family loved it!

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• kel

  13 September 2009

  kel commented on this recipe

  this is a tasty cake, but 2 tries of the recipe still sees my cake coming out gooey/lumpy inside instead of it being a cakey/dense texture. i have followed it step by step n increase the baking time, still not sure where i went wrong, any suggestions? did anyone else's cake came out like this too? i would assume it's cooked since the skewer came out clean.

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• Raushan

  19 September 2009

  Raushan rated and commented on this recipe

  

  Very easy to make. I usually serve it warm with ice cream or double cream and some berries. Doesn't last long in our household!

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• angmunchkin

  09 November 2009

  angmunchkin rated and commented on this recipe

  

  Melts in the mouth. So very smooth. Made quite a few times; added American frosting and candied lemon peel to decorate.

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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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Serves 8

Preparation 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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