The Best Italian Lemon Cake

Por Vincenzo's Plate · 60 min

Ingredientes

Modo de preparo

1. Preheat the oven to 180C/356F (fan-forced, or convection if available).
2. Grate the lemon zest into a large bowl, add the eggs, then squeeze the lemon juice into a separate small bowl and pick out any seeds with a fork.
3. Beat the eggs and zest with an electric mixer, adding the sugar slowly a little at a time.
4. Add the lemon juice, sunflower oil and milk, and mix everything together.
5. Mix in the ricotta gently, breaking it up and spreading it through the batter.
6. Add the vanilla extract.
7. Add a few ounces of flour and mix until a cream starts to form.
8. Add the baking powder and the remaining flour, mixing gently and scraping flour from the edges.
9. Pour the batter into a paper-lined baking tin.
10. Bake for 50 minutes, then turn off the oven and leave the cake inside for another 10 to 20 minutes to stop it sinking.
11. Remove the cake from the oven and do the toothpick test: insert a toothpick into the centre and pull it out. If it comes out clean, the cake is ready.
12. Cover loosely with foil and let it cool.
13. Remove the cake from the tin and peel off the parchment.
14. Dust the top with icing sugar before serving.

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