¾ cup butter, softened (see my recipe for homemade butter)
½ cup buttermilk*
½ cup whole milk
3 large eggs, lightly whisked
200g (7 oz) homemade ricotta
1½ cups self-raising flour
1 tsp baking powder
1½ cups caster (superfine) sugar
zest of 1 large lemon
1 tsp vanilla paste
cooking oil spray, for greasing
sour cream, to serve
lemon curd, to serve
Homemade ricotta
1 litre (1 qt) whole milk
1 tsp sea salt
3 tbsp (45ml) fresh lemon juice or white vinegar
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