A back-to-school treat for my youngest, who started his last year of the local equivalent of “junior high” last week. This is a moist, dense, fudgy cake but is light on the fat because it’s butter-free.
4 large eggs
1 cup sugar
juice and zest of 1 medium lemon
250g all-purpose (plain) flour
1 tsp baking powder
1/4 tsp salt
powdered sugar for dusting
Preheat oven to 180°C. Grease and flour or line a cake tin and set aside.
Whisk flour, baking powder and salt together in a bowl and set aside.
Put sugar and eggs in a bowl and beat until fluffy, about 3 minutes.
Add the ricotta and mix until well combined.
Add the lemon juice and zest and mix until well combined.
Add the flour and mix until just incorporated.
Pour the batter into the pan.
Bake until a toothpick inserted in the center comes out clean, about 50 – 55 minutes.
Cool cake in the pan for five minutes then remove to cool completely on a wire rack before dusting with powdered sugar.
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