~left over ricotta and juicy lemon cake~

This lemon ricotta cake is deliciously lemony !

It’s fairly big and dense, nothing airy about it and it’s the perfect way to use up that forgotten tub of ricotta!  There’s no cheesy taste at all, the ricotta simply makes it moist.

Ingredients: 23cm round cake

125 g butter

225 g caster sugar

150 g plain flour

1tbsp baking powder

3 eggs

225 g ricotta cheese

zest of 2 lemons

juice of 1 lemon

1 large apple, peeled and grated

How to: Beat the butter and sugar together until well blended. Add everything else (the flour, baking powder, eggs, ricotta, zest, lemon juice and apple) and mix well together. Pour into a lined baking tin and bake at 200°C for 45-50 mins until the cake is golden on top. Leave to cool in the tin for 10 mins before turning out onto a cooling rack. Dust with icing sugar before serving.

It’s nice with afternoon tea or for dessert with a spoonful of cream or crème fraîche.

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10 Comments

Filed under Alsace, cakes, Dessert, France

10 responses to “~left over ricotta and juicy lemon cake~

  1. This looks deliciously moist, thanks for the recipe!

  2. That looks simply lovely! The addition of apple sounds interesting.

  3. Mommy Michelle

    Reblogged this on Mommy Michelle.

  4. Hooray! I have a bowl full of lemons from a friend’s tree. thanks for the post.

  5. Thanks for visiting Good Table Matters! I hope you’ll continue to check back in as I’m just getting it up and running–and lots more recipes and healthy posts to come! This recipe looks amazing, BTW. I may just have to make it this weekend.

    -Amber
    http://www.goodtablematters.wordpress.com

  6. Been looking for a good use of ricotta in a baking recipe…this looks really good…and easy. Thank you!

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