5 min read

Lemon Ricotta Cake

Tangy and creamy with the added sweetness of honey


This lemon ricotta cake is perfect if you have a number of lemons leftover.  Add a little extra sweetness with some warmed honey!

I never thought I’d be one of those people beginning a blog post with an apology…

But here goes.

I’m sorry.

I apologise for being absent over the last few months.  It was never intentional for me to be away for this long.  Early in May, I encountered some health issues which required some strict rest and recuperation.  I was under doctors orders and subsequently had to endure a very bland diet.

When you suddenly have all this time on your hands your mind begins to wander.  Funnily enough, it was through my Facebook feed where I read one of those corny quotes (which friends love sharing!) about accepting the past and moving on etc… that I had my moment of “catharsis”.

During this time, I discovered I still enjoy blogging and photography and would continue to pursue these endeavours.  I’m not going to lie.  The whole blogging landscape had changed over the years.  With the increase of social media and “always on connectedness” blogging had taken a backseat and was seen as less relevant.

I get it.  Things change.  But Souvlaki For The Soul is my baby and there was no way this parent was going to abandon his child!

Once my body and mind had healed, I set off on a path of fitness and exercise.  I accidentally discovered a love of boxing in the process and have been quite active honing my skills in this area. Let’s just say there’s still a lot of work to be done!

And here I am today.  With cake.  Of course!  I won’t ramble too much regarding this cake, except to say that it ticks all the boxes.  The lemons give it quite a nice “zing”, the ricotta gives it that perfect creaminess and the added honey rounds off the sweetness.

Make it.  Eat it and more importantly, enjoy it!

Life’s too short.

Thank you again.

5 from 1 reviews
Lemon Ricotta Cake
Prep time
Cook time
Total time
A ricotta cake flavoured with lemons. Made with almond meal and topped with warmed honey and flaked almonds.
Recipe type: Dessert
  • 250g fresh ricotta
  • 2 eggs
  • 150g caster sugar
  • 100g butter, melted
  • 3 lemons, juiced and zested
  • 220g plain flour
  • 1 tsp baking powder
  • 60g almond meal
  • ½ cup warmed honey
  • ¼ cup flaked almonds
  1. Line and grease a 22cm bundt cake tin and pre heat your oven to 180 deg C.
  2. In a large bowl with a stand mixer combine the ricotta, eggs and sugar and beat until pale and smooth (2 mins.).
  3. Add the butter and lemon zest and juice and mix again until well incorporated and then add the flour, baking powder and almond meal to the batter and fold through gently until well combined.
  4. Cook in the oven for 40-45 mins. The cake is cooked when a skewer inserted comes out clean.
  5. Allow the cake to cool slightly before removing and then allow to cool completely before topping with warmed honey and flaked almonds.

  • Kalliope D…

    Glad you’re back. Yay!!!

  • Bambi Manlulo

    Welcome back Peter! Really glad to see you’re back blogging! xx

  • Dana Mccarthy

    Welcome back and take care of yourself!

  • Rosa

    Welcome back, dear! I’m so sorry to hear about your health issues and I hope that you are feeling better now. This cake looks fabulous and as always, I love your shots. Yes, the blogging world has changed a lot over the course of the years, but what is the most important is that you enjoy the activity and that it brings you something (soul therapy). The rest is mostly (des)illusion… 😉



  • Hi Peter. We missed you. Thanks for the cake

  • Tony Antoniou

    Great to see you back!!

  • What an absolutely beautiful cake. So sorry to hear that you’ve been going through so much, but so so glad to see you back and so happy that things are going well. Thank you for sharing this gem of a cake!

  • Welcome back Peter I am glad you are feeling better. Sometimes an illness helps you to take stock of what is important in life. Thank you for this amazing cake and gorgeous photographs xx

  • Amanda McInerney

    Lovely to see you back again, Peter – even better to see you back and bearing cake! xxx

  • Annette Spaan

    Your pictures and recipe are amazing as always! I am sorry to hear you have not been well, I hope your doing much better right now. I will be following your blogs!

  • Catherine Neary

    ty looks and sounds delicious ..Glad to hear you are feeling better God Bless..

  • Alison Borgas

    Welcome back! 😉 Love the look of this cake… just exactly what I love to eat.

  • MeetaK

    Such gorgeous simplicity. Easy ingredients and big flavour just the way it should be. Good to see you back!

  • Oh this looks so delicious!!! I’m pleased you are feeling better.
    Thanks so much for sharing.
    Gourmet Getaways

  • AmandaChewTown

    No need to apologise, we’re all just glad to have you back xxxxx

  • Glad to hear you’re on the mend, Pete. Welcome back. I better be nice to you now that you’re a boxer 🙂

  • Mary

    So glad your back. I missed you. Can’t wait to see what’s next. Wishing you good health and God speed.

  • Sara (Belly Rumbles)

    So glad you are in better health and it is great to see new recipes popping up on your baby. Go the boxing!! That is very cool and glad you are loving it.

  • Sara (Belly Rumbles)

    Oh and the cake looks fantastic too!