Lemon Ricotta Cake
1 cup (150g) Lighthouse Cake, Sponge & Steamed Bun Flour
125g butter at room temperature
¾ cup (155g) caster sugar
Rind and juice of 1 lemon
250g fresh ricotta
100g lemon curd (optional)
Pure icing sugar to dust
Preheat oven to 170C (150C fan forced). Grease and line the base of a 20cm cake pan with baking paper.
Use electric beaters to beat the butter, sugar and lemon rind until pale and creamy. Add the ricotta and beat until just combined. Add the eggs, one at a time, beating well after each addition.
Use a metal spoon to fold the flour into the mixture. Stir in the lemon juice. Transfer mixture to the prepared pan and dollop with lemon curd. Use a flat bladed knife to swirl the lemon curd into the batter. Gently tap the pan on the bench to settle the batter. Bake for 45 minutes or until the cake springs back when lightly touched.
Cool the cake in the pan for 10 minutes, then release the side of the pan. Cut the cake into wedges and serve warm, drizzled with extra curd and topped with ice cream.