Ricotta and lemon cake

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Ricotta and lemon cake Easy Food

Serves 6

Butter, for greasing
500g Ricotta, drained
4 large eggs
4 tbsp sugar
60ml limoncello
Zest of 1 lemon

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease an 18cm square baking tin with butter.
  2. Use an electric whisk to whip the Ricotta for 3-4 minutes until creamy.
  3. Beat in the eggs, one at a time, scraping down the sides of the bowl after each one.
  4. Beat in the sugar, one tablespoon at a time, scraping down the sides of the bowl after each one.
  5. Add the lemon zest and limoncello. Beat until smooth.
  6. Pour the batter into the prepared baking tin. Bake for 50-55 minutes until light golden and set.
  7. Allow to cool completely before serving, or refrigerate overnight.

Per Serving 228kcals, 9.9g fat (5.1g saturated), 16.3g carbs (12.3g sugars), 13.7g protein, 0g fibre, 0.151g sodium

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