Ricotta and lemon cake

lovely summer cake, especially good still warm from the oven, serve with a few crushed Irish strawberries on the side and a bowl of thick cream…divine!

8 generous slices


200G caster sugar

160g butter, room temperature

250g ricotta

3 eggs, beaten

200g plain flour

1 teaspoon bicarbonate soda (bread soda) sifted

rind of 2 lemons, juice of 1

Set oven 180c gas 4    Line a 23cm cake tin with nonstick paper!

Mix the sugar and butter together until light and creamy, stir in the ricotta, half the egg mixture with half the flour, bicarbonate of soda,

rind of 2 lemons and juice of one, then add in the remaining egg and flour. Spoon the mixture into the prepared tin. Bake for 35/ 40 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.