For the loaf cake
- 75 g/1/3 cup butter softened
- 165 g/2/3 cup demerara sugar
- 130 g/1/2 cup ricotta cheese drained
- 2 eggs large
- 150 g/ 1 cup flour
- 1 tsp baking powder
- ½ salt
- 1 lemon juice and zest of
For Cream Cheese Frosting
- 200 g/ 1 cup cream cheese
- 150 ml/ ½ cup double cream or whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste
- lemon zest for decoration
Preheat oven to 180C/350F
Cream soft butter with sugar in a stand mixer. Add ricotta cheese and eggs, lemon juice and lemon zest and continue beating until light and well combined.
Sift flour in a separate bowl, then add baking powder and salt. Add dry ingredients to the wet ingredients and mix for 1 minute until well combined.
Empty contents in a greased and parchment paper lined loaf pan and bake for 60-65 minutes. Check the cake for doneness with a toothpick, it should come out clean. Let it cool in a pan for 30 minutes and then remove it on a wire rack to cool completely.
For the frosting
Whip slightly softened cream cheese with icing sugar until light and fluffy.
Add double cream or whipping cream and vanilla bean paste continue whipping for 2 more minutes until the frosting comes together. It should be slightly more stiff than whipping cream in consistency.
Frost the top of your cooled cake and sprinkle with more lemon zest.
Calories: 427kcal | Carbohydrates: 41g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 207mg | Potassium: 180mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1081IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg