Lemon ricotta cake

Ingredients

for the cake

• 2 eggs

• Sugar, 100 g

• Brown sugar, 100 g

• Butter, 150 g

• Ricotta, 150 g

• Flour, 200 g

• Lemon zest from half a lemon (about 1,5 tbsp)

• Lemon juice, 6 tbsp

• Baking soda, 1 tsp

• Vanilla, 1 tsp

Ingredients

for the glaze

• Powdered sugar, 150 g

• Water, 2-3 tbsp

• Lemon juice, 2 tbsp

• Vanilla, 1 tsp

Method

• Preheat your oven to 160 C (320 F).

• Grease a 24 cm (about 9,5 inch) baking tin and line the bottom with parchment paper. You can use a smaller tin, but the baking time will be longer.

• In a small bowl, whisk the flour and baking soda, set side.

• In a large bowl, whisk softened butter, the two sugars and vanilla for about 4-5 minutes or until pale and fluffy.

• Add in the eggs one at a time, whisking for 2 minutes between each addition.

• Add the ricotta, lemon juice and zest and whisk until combined. This might curdle a bit, but will come together once the flour is added.

• Now add in the flour and baking soda mixture, and whisk until just combined.

• Bake for about 25 minutes or until a toothpick comes out clean.

• Let the cake cool on the counter, whisk the ingredients for the glaze together, glaze the cake and enjoy.

Now, a short photo story called lemon ricotta cake in the sun