How to: Lemon Ricotta Cake

At this festive time, a little lemon can help cut through all the rich food of the season. I added ricotta to ensure that it wasn’t too virtuous. It is the season, after all. This cake is dense, with a texture quite similar to ricotta. It keeps well.Slice


  • 175g softened butter
  • 175g caster sugar
  • 3 lemons (ideally unwaxed)
  • 3 eggs, separated
  • 250g ricotta
  • 125g self-raising flour
  • 1 tsp baking powder


  1. Heat the oven to 180C (fan 160C)
  2. Butter and flour a 20cm spring-form cake tin.
  3. Beat the butter and sugar until light and fluffy.       Creamed butter and sugar
  4. Beat in the lemon zest, yolks and ricotta. Add the juice of 2-3 lemons, to taste.
  5. Fold in the flour and baking powder.
  6. Whisk the egg whites to stiff peaks, then fold into the ricotta mixture.Batter
  7. Spoon into the tin. Bake for 20-50 minutes until risen, firm and golden. Cool for an hour in the tin.Baked



About The Crafty Crusader

London-based crafter, baker and blogger. I make things by any means necessary.

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