This really is a very good lemon cake. I love baking it from one of my favourite cookbooks, The Plain Cake Appreciation Society by the beautiful Tilly Pamment.

The ricotta gives it such a light, soft crumb, and the lemon glaze adds a gentle tang that makes each bite even better. Serve it warm with cream, or enjoy it cold the next day — it never lasts long in our house.

If you’d like to try more recipes like this one, you’ll find the book on our shelves:
The Plain Cake Appreciation Society →

Recipe from The Plain Cake Appreciation Society by Tilly Pamment
Image by Belinda Satterthwaite, The Shopkeeper

Ingredients

• 220g caster sugar

• Finely grated zest of 3 lemons, plus 1 thinly sliced lemon

• 100g unsalted butter, softened

• 1 tsp vanilla bean paste

• 250g fresh ricotta

• 4 eggs, separated

• 250g almond meal (ground almonds)

• Pinch of salt

• 3 tbsp flaked almonds

• Thick cream, to serve

Lemon Glaze

• 55g caster sugar

• 1 tbsp lemon juice

Method

1. Preheat oven to 160°C fan-forced. Grease a 22cm springform tin and line with baking paper.

2. Place half the sugar and lemon zest in a stand mixer bowl with paddle attachment. Mix briefly to infuse.

3. Add butter and vanilla, beat until light and fluffy. Add ricotta and beat again until combined.

4. Add egg yolks one at a time, mixing well. Fold through almond meal and set aside.

5. In another bowl, whisk egg whites and salt to soft peaks. Slowly add the remaining sugar until firm peaks form.

6. Stir one-third of the egg whites through the batter, then gently fold in the rest.

7. Spoon into prepared tin, smooth the top, and decorate with lemon slices.

8. Sprinkle flaked almonds on top and bake for 60–70 minutes until golden and caramelised.

9. While the cake is cooling slightly, mix together lemon juice and sugar for glaze. Spoon over warm cake.

10. Serve warm with cream or enjoy cold — it keeps well in the fridge for a few days.

Enjoy!