Instead of a 9-inch springform pan, bake this lemon cake with ricotta cheese in an 11×7-inch baking pan, a Bundt pan or a 9-inch square pan, if desired. Preheat oven to 350°. Line a 9-in.

Sift the flour and baking powder into a bowl, and add to the egg mixture along with the lemon zest. Mix for a further five minutes. 2. Meanwhile, grease the Bundt cake tin. Pour the cake mixture ...