Italian Lemon Ricotta Cake

Desserts

11 Mar

Written By Adrian

Serves 8-10

Time 1 hour

¾ cup butter, softened

1 ½ cups natural sweetener

500g whole milk Italian ricotta cheese

3 large eggs

1 tsp vanilla paste

1 large lemon, zested and juiced

½ tsp baking soda

1 ½ cups self-raising flour

Preheat the oven to 180C, fan-forced. Brush a springform pan with coconut oil and line with baking paper to prevent the cake from sticking.

In a food processor cream together the butter and sweetener.

Add the ricotta cheese, eggs, vanilla, lemon zest and juice, baking soda and flour and blend until light and fluffy, about 4 to 5 minutes.

Pour the batter into the prepared springform pan.

Bake for 40-50 minutes or until a toothpick comes out clean and the top is golden brown.

Allow the cake to cool to room temperature before removing it from the tin and serving.

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