Gluten-Free Lemon Ricotta Cheese Cake

Start by preheating the oven to 350°F (or 180°C), a step I've found to be crucial in ensuring consistent cooking through all layers of the cake.

Then grease a 9-inch springform pan and dust it lightly with a bit of gluten-free flour to prevent sticking. I always use a springform pan because it makes the unmoulding process a breeze.

In a large mixing bowl, combine the softened butter and sugar together using an electric mixer until it becomes light and fluffy, usually about 5 minutes.

Gradually add in the eggs, one at a time, making sure each one is blended well into the mixture before adding the next. This helps to get a smoother consistency.

Stir in the lemon zest, orange zest and vanilla extract to the mixture for a fresh and tantalizing aroma.

Add in the ricotta cheese. Don't worry about making it too smooth, little ricotta lumps are fine and even add to the cake's charm.

In a separate bowl, combine the gluten-free flour, baking powder and salt. Once mixed, gently fold this into the wet mixture until it's just combined, ensuring you don't over mix as it will lead to a dense cake.

Pour the batter into the prepared pan and bake for around 60 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.

Let the cake cool inside the pan before removing, then dust lightly with powdered sugar and garnish with fresh berries. Voila! Your gluten-free ricotta cake is ready to be served!