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Lemon ricotta cake


  • Preheat oven to 160°C fan forced (180°C normal).
  • Brush a springform cake tin with melted butter, sprinkle the bottom and sides with flour and set aside. 
  • Beat the soft butter with the caster sugar using an electric mixer until light and fluffy.  Then add the lemon zest, egg yolks and ricotta. Mix well.
  • In a separate bowl, whisk the egg whites using a hand mixer until stiff peaks form. Then fold into the above mixture.
  • Add 125 gm flour with the baking powder. Carefully fold in and then spoon into the cake tin and smooth the top. Cook in the oven for about 30-35 mins until risen and golden.
  • Allow the cake to cool in the tin for 1 hour before unmoulding. Sprinkle with icing sugar and serve with a good dollop of cream on the side.
  • from "Olive" magazine


  • melted unsalted butter
  • 125+ gm self-raising flour
  • 175 gm soft butter
  • 175 gm caster sugar grated
  • rind of 3 lemons
  • 3 eggs, separated
  • 250 gm ricotta
  • 1 tspn baking powder
  • icing sugar
  • good quality cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm