Pre heat the oven to 160 degrees ( non fan )
Whisk the ricotta lightly for about 5 minutes, gradually adding the sugar until the mixture is fluffy. Continue to whisk, blending in the egg yolks and milk, then add the flour, followed by the lemon zest and baking powder. Whisk the chilled egg whites into stiff peaks and carefully fold them into the ricotta mixture with love! Grease a 12 inch cake tin and pour the mixture into the tin and level it out smoothly with the back of a spoon. Bake in the oven for approx 50 minutes or until golden.
Tip: don't worry if the middle sinks a little, this is quite normal!
Remove the cake from the oven and turn the cake out onto a cool rack.
To serve: sift the icing sugar over the cake and serve with cold cream or a zesty lemon ice cream.....
A Beautiful Explosion of Lemon......