Lemon Cake
This lemon cake recipe results in a moist, delicious, and delightful cake. The lemon flavour is delicate yet just strong enough to infuse it throughout. This light, summery cake is a must-try for lemon lovers and would be scrumptious served with fresh mascarpone cream or your favourite gelato flavour. Enjoy it at any time of the day!
Servings 6
Equipment
- 10-inch round baking 9 or 11 inch will also work. Line it with baking paper.
- Zester
- Electric Mixer
- bowl Large
- Serving plate Quantity based on number of people you are serving
- Cake Knife A simple sharp knife will also work
Ingredients
- 150 grams Ricotta cheese 5oz
- 150 grams White sugar 5oz
- 250 grams Plain flour 9oz
- 1 pc Lemon Organic (more if necessary!)
- 4 pcs Organic Eggs Free range
- 50 ml Sunflower oil Or 3 tbsp. Do not use extra virgin olive oil, it’s too heavy for this recipe.
- 100 ml Whole milk Or 7 tbsp. Full cream is best.
- 3 tsp Baking powder
- 1 tsp Vanilla extract
- Icing sugar As much or as little as you like!
- Fresh berries optional
- Mascarpone optional
Instructions
- Preheat the oven to 180C/356F. I use fan-forced, but you can use the convection setting if your oven has it.
- Grate the skin of your lemon into a large bowl.
- Add the eggs into the bowl with the lemon zest.
- Cut the lemon in half and squeeze the juice into a glass or small bowl.
- Use a fork to remove any seeds that fell into the lemon juice, and set aside the juice.
- Use an electric mixer to beat the egg and lemon zest mixture.
- While you beat the eggs, slowly add in the sugar a little bit at a time.
- Once all sugar has been added, add lemon juice, sunflower oil, and milk. Then mix everything together.
- After you mix the ingredients, add in the ricotta. Gently mix to break up the ricotta and spread it everywhere.
- Add in a teaspoon of vanilla extract.
- Add in a few ounces of flour and mix until cream starts to form.
- Add in the baking powder and the rest of the flour, and mix gently, getting all the flour from the edges.
- Place the cake mix into your paper-lined baking tin.
- Place the cake in the oven for 50 minutes.
- After about 50 minutes, turn the oven off and leave your cake inside for another 10-20 minutes to prevent it from sinking.
- After 10-20 minutes, remove your cake from the oven.
- Do the “toothpick test” to tell if your cake is cooked. Place a toothpick into the center of your cake and remove it. If there is no cake on the toothpick, it is ready.
- Gently cover your cake with foil and allow it to cool down.
- Time to unveil your cake! Remove it from the tin and peel away the parchment/baking paper.
- Place the cake onto a large cake and sift/sprinkle icing sugar on top for decoration.
- E ora si mangia, Vincenzo’s Plate….Enjoy!