Lemon Ricotta Cake


  • 180g (¾ cup) butter, softened
  • ½ to ¾ cup caster sugar
  • (optional) ¼ cup polenta if less sugar is preferred
  • zest from 3 lemons
  • 1 teaspoon lemon extract (or 2 teaspoons lemon juice)
  • 3 eggs, separated
  • 250g (1 cup) ricotta, strained
  • ½ cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt


  1. Preheat oven to 160°C.
  2. Lightly grease and flour a 20cm spring-form pan.
  3. Beat the butter and sugar (plus polenta top-up) with a hand mixer until light and fluffy.
  4. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
  5. Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined.
  6. Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.
  7. Gently fold the egg whites into the batter then spoon the batter into your prepared tin.
  8. Bake for about 45 minutes, or until a skewer comes out clean.
  9. Allow to cool to room temperature before serving.

(based on Lemon Ricotta Cake at Italian Food Forever)