Lemon Drizzle Ricotta Cake with Elderflower Syrup

Ingredients

• 1 cups flour, sifted
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs
• 2 tablespoons lemon zest
• 1 cup lemon juice
• 1 teaspoon baking powder
• 1 teaspoon salt

• 1 cup elderflower cordial
• 1 cup water
• 2 tablespoons sugar

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake tin with parchment paper.
2. 02
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 03
   Beat in the eggs one at a time, mixing well after each addition. Stir in the ricotta cheese, lemon zest, and lemon juice.
4. 04
   In another bowl, combine the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
5. 05
   Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean.
6. 06
   While the cake is baking, prepare the elderflower syrup. In a small saucepan, combine the elderflower cordial, water, and sugar. Heat gently until the sugar dissolves completely. Set aside to cool.
7. 07
   Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack.
8. 08
   While the cake is still warm, prick the top with a skewer and drizzle the elderflower syrup evenly over the top, allowing it to soak in.
9. 09
   Allow the cake to cool completely before slicing and serving. Enjoy with a cup of tea or coffee for a perfect treat.