Lemon & Ricotta Cake

6
15 min
45 min
Print recipe
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Ingredients

  • 170g butter
  • 300g caster sugar
  • 450g Hanini Irkotta
  • 2 eggs
  • 1 tsp vanilla essence
  • Juice and zest of a lemon
  • 190g flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Berries for garnish
  • Icing sugar for garnish

Method

  1. Beat the butter and caster sugar until light pale and fluffy.
  2. Next, mix in the ricotta and vanilla essence. Beat in the eggs one by one.
  3. Fold in the lemon zest and juice, next fold in the flour, baking powder and salt.
  4. Pour the batter into a 10 inch cake tin, greased and lined with baking paper.
  5. Bake at 175⁰C for approximately 45 minutes.
  6. Decorate the cake with extra lemon zest, fresh berries and a dust of icing sugar.

Products used

Hanini Fresh Irkotta 500g