Adam Liaw’s moist lemon and ricotta cake recipe

Adam Liaw’s lemon and ricotta cake is an easy-to-make dessert that is both moist and flavorful. The cake uses ricotta cheese and olive oil for a rich texture, while fresh lemon adds a refreshing taste. To make the cake, start by greasing a round springform cake tin and dusting it with flour. In a mixer, cream together butter and sugar until light and fluffy. Then, add the ricotta cheese and mix for a few minutes. Beat in the eggs one at a time, followed by olive oil, vanilla, and lemon juice. In another bowl, combine flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture. Pour the batter into the prepared tin and bake for 50-55 minutes, or until a skewer comes out clean when inserted in the center. Once baked, let the cake cool in the tin for 15 minutes before transferring it to a wire rack. Dust with icing sugar before serving. It’s great with a dollop of cream on the side. Adam notes that dollop cream is thicker than regular thickened cream, making it a perfect pairing for this cake. This simple recipe offers a delicious treat for any occasion.