If there’s one dessert that never goes out of style, it’s a good lemon cake. Add ricotta and you get something even better: a cake that’s light yet creamy, gently sweet with a bright citrus lift, and perfect for afternoon tea or an easy dessert. Lemon ricotta cake is a classic for good reason. It stays beautifully moist, doesn’t rely on heavy frosting, and tastes just as good the next day – if it lasts that long. Lemon Ricotta Dessert CakeServes: 8–10Prep time: 15 minutesCook time: 45–50 minutesIngredients250g fresh ricotta (well drained)200g caster sugar3 eggs, at room temperatureZest of 2 lemonsJuice of 1 lemon125ml olive oil or melted butter225g self-raising flour1 tsp vanilla extractPinch of saltIcing sugar, to dustOptional to serve: thick cream, Greek yoghurt or fresh berries