Lemon ricotta sponge cake

    50 min

    The addition of ricotta cheese to a lemon sponge cake mixture is pure genius. The ricotta makes for a richer texture, making this cake perfect as it is - no need for filling or icing. Serve dusted with icing sugar, if desired.

    Devon, England, UK
    41 people made this

    Serves: 6 

    • 300g ricotta cheese
    • 120g caster sugar
    • 3 eggs
    • 300g plain flour
    • 1 teaspoon baking powder
    • 100g butter, melted
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4 and grease a 20cm or 23cm round cake tin.
    2. Whisk together the ricotta and sugar. Add the eggs one at a time, whisking well between each addition.
    3. Add the flour and baking powder to the ricotta mixture. Stir well till no dry spots remain. Finally, stir in the butter, then the lemon juice and zest. Tip into the prepared tin.
    4. Bake for 30 minutes, or till a skewer inserted in the centre comes out clean. Cool in the tin and serve slightly warm or at room temperature.


    For a little extra sweetness and lemon flavour, combine about 100g of icing sugar with a few teaspoons of lemon juice. Stir till smooth, adding more sugar or juice till a drizzling consistency is reached. Drizzle the lemon icing over the cooled cake just before serving.

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