Ricotta Lemon and Yoghurt Cake

This cake is simple and delicious, I love it with coffee for breakfast. I’m making it a lot these days because my lemon tree is laden 🙂 The other day I had some ricotta left over and I added it in, the result is great. Hope you like it!

• 1 tub low-fat natural yoghurt (125 gr)
• 3 tubs plain flour (about 250 gr)
• 2 tubs sugar (I usually put in a bit less, about 200gr)
• 1 tub extra-virgin olive oil (again maybe slightly less, about 100ml)
• 3 eggs
• 16 gr sachet Pane degli Angeli (if you can’t get this raising agent use baking powder)
• juice and grated rind of 1 lemon
• 200gr fresh ricotta cheese

Put all the ingredients into a mixing bowl. No need to sieve the flour. Mix with an electric whisk for a few minutes. It should look like this

Then rub some olive oil around the sides and base of a cake tin and coat lightly with flour, tap on the bottom to remove excess. I use a 36x12cm tin. Bake in a 190° static oven for about 45 minutes. Allow to cool in tin. Sieve some icing sugar on top and serve cut into thick slices.