Italian Lemon Ricotta Cake

Serves 8-10
Time 1 hour


¾ cup butter, softened 

1 ½ cups natural sweetener

500g whole milk Italian ricotta cheese

3 large eggs

1 tsp vanilla paste

1 large lemon, zested and juiced

½ tsp baking soda

1 ½ cups self-raising flour


Preheat the oven to 180C, fan-forced. Brush a springform pan with coconut oil and line with baking paper to prevent the cake from sticking. 

In a food processor cream together the butter and sweetener. 

Add the ricotta cheese, eggs, vanilla, lemon zest and juice, baking soda and flour and blend until light and fluffy, about 4 to 5 minutes.

Pour the batter into the prepared springform pan. 

Bake for 40-50 minutes or until a toothpick comes out clean and the top is golden brown. 

Allow the cake to cool to room temperature before removing it from the tin and serving.