This is a classic Italian Ricotta cake that when made in a loaf tin is ideal for picnics. The cake has a dense almost brioche type texture that is made super moist and slightly savoury by the addition of Ricotta, it slices well and is easy to hand around and eat outside, making it perfect picnic food. 

175g butter, at room temperature

360g caster sugar

425g ricotta

3 eggs, at room temperature

2 unwaxed lemons, zest and juice

1 and a half teaspoons baking powder

A generous pinch of salt

360g plain flour

 7x9 inch loaf tin (or 9
inch round cake tin) the base lined with baking parchment

Preheat oven temperature to 180C.

Mix together the butter and sugar, then add the ricotta and beat or whisk for 5 minutes until pale and creamy. Add the eggs, one at a time, continuing to beat well, then add the zest and juice of the lemons. Gently stir in the salt, flour and baking powder, not overmixing at this stage. Pour into a lined cake/loaf tin and bake at 180C (or the bottom right of an Aga) for approx 50 mins, until if you stick a knife into the middle it comes out clean, with no uncooked cake mixture. Dust with icing sugar and serve alongside seasonal fruit, such as raspberries, apricots or figs.

NOTE: Store in the fridge (and it is even better cold, I think!).