Lemon Cake with French Vanilla Ice Cream

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    INGREDIENTS

    • 125g chopped butter at room temperature
    • 3/4 cup caster sugar
    • Rind of 1 lemon finely grated
    • 250g soft ricotta
    • 3 eggs
    • 3/4 cup flour
    • 1 tsp baking powder 
    • 1/4 cup @doseandco creamy vanilla protein powder (optional, if you don’t use it then make the flour 1 cup) 
    • 1/4 cup lemon juice
    • 1/2 cup Barker's Lemon Curd plus extra to serve
    • Icing sugar 
    • Vanilla ice cream or Greek yogurt or whipped cream

    METHOD

    1. Heat oven to 150c fan bake.
    2. Line a round cake tin.
    3. Cream butter, sugar, and lemon rind together.
    4. Mix in ricotta, then eggs, then flour, baking powder, protein powder, and lemon juice. 
    5. Pour into the cake tin. Top mixture with Barker's Lemon Curd, swirl around a bit with a spoon. 
    6. Bake for about 30 mins or until the top is just set to touch. Cool in the pan for 10 minutes then dust with icing sugar and serve warm with ice cream, whipped cream or Greek yoghurt, and more Barker's Lemon Curd
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