Good Chef Bad Chef - Italian Lemon Ricotta Cake – Lakanto Australia
by Rosie Mansfield

Italian Lemon Ricotta Cake

Recipe by: Rosie Mansfield 

Serves: 8-10

Time: 1 hour 


  • ¾ cup butter, softened 
  • 1 ½ cups Lakanto Monkfruit Sweetener Baking Blend
  • 500g whole milk Italian ricotta cheese
  • 3 large eggs
  • 1 tsp vanilla paste
  • 1 large lemon, zested and juiced
  • ½ tsp baking soda
  • 1 ½ cups self-raising flour


  1. Preheat the oven to 180C, fan-forced. Brush a springform pan with coconut oil and line with baking paper to prevent the cake from sticking. 
  2. In a food processor cream together the butter and sweetener. 
  3. Add the ricotta cheese, eggs, vanilla, lemon zest and juice, baking soda and flour and blend until light and fluffy, about 4 to 5 minutes.
  4. Pour the batter into the prepared springform pan. 
  5. Bake for 40-50 minutes or until a toothpick comes out clean and the top is golden brown. 
  6. Allow the cake to cool to room temperature before removing it from the tin and serving. 


Topics: No Added Sugar Monkfruit Sweetener Baking Blend Cake