Lemon Ricotta Custard Cake

"Lemon Ricotta Custard Cake is an easy to make, single-layer bake with a soft, creamy center and light lemon flavour. It’s a great change from traditional sponge cakes, with no mixer or frosting needed, and it’s delicious served warm or cold. What to expect Soft and creamy texture, like a baked custard, not a sponge cake Slices cleanly once cooled, no crumbs or crumbling Slightly firmer edges with a tender center Light fresh lemon flavor, not overpowering Store the cake covered in the fridge for up to 4 days. It slices best once chilled keeping its shape perfectly Serve cold or bring to room temperature before serving, both are absolutely delicious."