Lemon Ricotta Dessert Cake

taste.com.au

Karen

125g butter, at room temperature, chopped

155g (¾ cup) caster sugar

1 lemon, rind finely grated

250g fresh ricotta (see note)

3 eggs

150g (1 cup) self-raising flour

60ml (¼ cup) fresh lemon juice

100g (¼ cup) lemon curd, plus extra to serve

Pure icing sugar, to dust

Vanilla ice cream, to serve

Directions at taste.com.au

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