Lemon Ricotta Cake with Zucchini

By vealam

Ingredients

• 150 grams unsalted Challenge Butter, softened
• 1 cup sugar
• 4 eggs
• 2 Tablespoons finely grated lemon rind
• 2 Tablespoons lemon juice
• 1 vanilla bean
• 1 cup ricotta cheese
• 2 cups all-purpose flour
• 2 teaspoons baking powder, sifted
• 2 cups grated zucchini, drained

Details

Servings 1
Adapted from challengedairy.com

Preparation

Step 1

Preheat oven to 350°F and grease your bundt cake pan.

Place the butter and sugar in the bowl of an electric mixer and beat for a few minutes or until pale and creamy.

Add the eggs, one at a time, beating well after each addition. Add the lemon rind, juice, vanilla and ricotta and mix for another minute or so.

Add the flour and baking powder and mix until just combined.

Add the zucchini.

Pour batter into bundt cake pan and bake for 50–55 minutes.

Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.