Lemon, ricotta and zucchini loaf cake
150g unsalted butter, softened 1 cup ( 220g) caster sugar 4 eggs 1 tablespoon finely grated lemon rind 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup ( 200g) ricotta 2 cups ( 300g) plain flour, sifted 2 teaspoons baking powder, sifted 2 cups ( 200g) grated zucchini+ ¾ cup ( 60g) rolled oats
Preheat oven to 180C. Put the butter and sugar in the bowl of an electric mixer and beat for 6– 8 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the lemon rind, juice, vanilla and ricotta and beat for a further 1 minute or until smooth. Add the flour and baking powder and beat until just combined. Add the zucchini and ½ cup of the oats and mix to combine. Pour into a 10cm x 21cm ( 2- litre capacity) lightly greased loaf tin lined with non- stick baking paper. Sprinkle with the remaining oats and bake for 50– 55 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Serves 8– 10.