Quick-mix lemon ricotta cake | Women's Weekly Food
This recipe for lemon ricotta cake is made using a simple quick mix method. It's moist, sweet and full of citrus flavours.
Ingredients
- melted butter, for greasing
- 1¾ cups (260g) plain flour, plus extra for dusting
- 3 teaspoons baking powder
- ¼ teaspoon bicarbonate of soda
- 1¼ cups (275g) caster sugar
- 2 lemons, rind finely grated
- 125g very soft butter (not melted)
- 1 cup (240g) fresh firm ricotta
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60ml) lemon juice
- ¼ cup (60ml) extra virgin olive oil
- ½ cup (40g) flaked almonds
- icing sugar, for dusting
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