Lemon Ricotta Cake with Calabro Cheese

When spring arrives, so does the craving for something light, bright and just a little indulgent. This lemon ricotta cake delivers all three: tender and fragrant with fresh lemon, with the creamy ricotta from Calabro giving it a richness that keeps every bite impossibly moist. Simple to make and stunning to serve, it earns a permanent spot in your recipe rotation.

Ingredients for 8 people

• 3 eggs
• 4 oz granulated sugar
• 2 oz sunflower oil
• 9 oz Calabro ricotta
• 0.25 oz baking powder
• 7 oz flour
• 2 oz potato starch
• 4 tablespoons lemon juice
• Lemon zest

How to make Lemon Ricotta Cake

1. Beat the eggs and sugar until light and fluffy.
2. Add the Calabro ricotta, oil and lemon juice, then mix well.
3. Incorporate the sifted flour, baking powder, starch and grated lemon zest.
4. Fold with a spatula and pour into a 20 cm (8 in) pan lined with parchment paper.
5. Bake at 356°F (180°C) for 40–45 minutes. Check doneness with a toothpick after 30–35 minutes.