Lemon Ricotta And Zucchini Loaf Cake recipes
Ingredients
- 150g unsalted butter, softened
- 1 cup (220g) caster (superfine) sugar
- 4 eggs
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup (200g) ricotta
- all-purpose flour
- 2 teaspoons baking powder, sifted
- 2 cups (200g) grated zucchini (courgette)
- ¾ cup (60g) rolled oats
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