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Recipe

A Bite To Eat With Alice: Lemon ricotta cake with lemon drizzle

Prep time: 
5
Cook time: 
70
Skill level: 
Low
Serves: 
8-10
A picture of a lemon and ricotta cheesecake iced with icing dripping down the sides, sitting on a plate.

The perfect finale to any picnic or afternoon tea. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Matilda Brown is an Australian actor, writer and producer and joined Alice in the kitchen.

She believes "everything is better with lemon", prompting Alice to surprise her with this lemon-filled dessert.

A picture of lemon ricotta cake mix in a bundt pan

This alternate cheese cake is light and bright in flavour. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Lemon ricotta cake with lemon drizzle

Prep time: 
5
Cook time: 
70
Skill level: 
Low
Serves: 
8-10

Ingredients

Lemon drizzle

Method

  1. Preheat oven to 180°C (conventional). Butter and flour an 8-cup bundt tin.
  2. In a stand mixer, cream butter and sugar together with the vanilla paste until light and fluffy, scrape down the sides and add ricotta, coconut, lemon zest and juice and mix on high for 3-5 minutes. Add the eggs one at a time and mix until incorporated.
  3. Sift flour, baking powder and salt then add into the mix and beat on low speed until just incorporated.
  4. Dollop into prepared bundt tin and place on the middle rack in the oven and bake for 45-50 minutes or until a skewer comes out clean. Once cooked, leave to cool in pan for 20 minutes then turn out onto a wire baking rack to cool completely.
  5. To make the lemon drizzle, add the icing mixture and salt to a small bowl and add half the lemon juice and mix with a spatula to a smooth paste. Pour in melted butter and add more lemon juice to make a drizzling consistency.
  6. Once cake has cooled completely, drizzle over lemon drizzle then sprinkle over the lemon zest.
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