Easter Lemon Cake with Vanilla Ricotta Cream — La Casa Del Formaggio
Brighten up your Easter celebration with this double layered Easter Lemon Cake, with a beautiful lemon curd and vanilla Ricotta cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lacasa.com.au.
Ingredients
- 4 large eggs
- 300g caster sugar
- 320g plain flour
- 2½ tspn baking powder
- 240ml milk
- 115g unsalted butter
- 3 tspn vanilla extract
- 3 tspn vegetable oil
- ¼ tspn salt
- 750g (2 x 375g tubs) Smooth Ricotta
- 250g (1 tub) Double Cream
- 1 tspn vanilla extract
- 80g caster sugar
- 2 large lemons
- 2 large eggs
- 170g caster sugar
- 1 tspn corn flour
- 2-3 lemons, cut into thin lemon slices
- Speckled chocolate eggs and fresh flowers
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