6-ingredient Lemon And Ricotta Cake

Ingredients

• 1 1/2 cups ricotta cheese
• 3 large eggs
• 1/2 cup light olive oil ((or use another kind of oil - any works))
• 2 medium lemons (juice of one lemon, zest of two lemons)
• 3/4 cup white sugar (I've used ordinary white sugar, caster (super fine) sugar and raw organic sugar - all work)
• 1 1/2 cups self raising flour (Or make your own: 1 1/2 cups plain flour + 2 1/2 teaspoons baking powder)
• 1/2 teaspoon salt

Instructions

1. 1

   Line tin and heat oven: Line a 9 or 10 x 4 inch loaf pan with baking paper. Pre-heat the oven to 180C / 355F.

2. 2

   Stir eggs into ricotta: In a large mixing bowl, stir the eggs into the ricotta cheese with a wooden spoon until smooth.

3. 3

   Add other wet ingredients: Add the oil, lemon juice and zest and sugar. Stir with the wooden spoon again until well combined.

4. 4

   Flour in flour and salt: Fold in the flour and salt until just combined (be careful not to overmix).

5. 5

   Bake: Tip the cake batter into the prepared loaf tin/pan. Bake for 50 to 60 minutes or until a skewer poked into the middle of the cake comes out clean. (It takes 55 minutes in my oven, but check at 45 minutes and every 5 minutes after that)