There is something about the combination of ricotta and lemon that I can't get over.
Whether in sweet or savoury dishes, it's always a winner.
The ricotta gives this cake the moist and the softness, and the lemon a beautiful citrusy fragrant flavour.
I love a slice with my morning coffee.
INGREDIENTS (makes a 24 x 14 x 8 cm loaf tin)
120 gr unsalted butter
1 cup sugar
250 gr ricotta
3 eggs
3 tsp lemon zest
3 tbsp lemon juice
250 gr flour
1 1/2 tsp baking powder
1/2 tsp salt
METHOD
Preheat the oven to 180ºC and line a loaf tin with baking paper.
Into a large bowl, add the butter, sugar and ricotta. Using a hand mixer, beat the mixture at medium speed until light and fluffy.
Reduce the speed to low and add the eggs, one at a time, making sure each one is fully incorporated before adding the next egg.
Add the lemon zest, lemon juice and beat to combine.
Add the flour, baking powder and salt. Using a spatula, fold the ingredients together until combined. Do not over mix.
Pour the mixture into the lined tin.
Bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
Move to a rack and let cool completely before cutting.
Davide
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