Lemon Whey Cake

A delicious airy tea cake

Recipe Creator: Jennifer Walsh

I made this Lemon Whey Cake as a way to use the leftover whey from making ricotta, and I have to say, I’m so pleased with how it turned out.

I’ve just tasted the first slice and the texture is beautifully light and airy, almost like an old-fashioned tea cake. The lemon is fresh without being overpowering, and the crumb is soft, delicate and incredibly moreish, especially when served warm.

It’s the kind of simple cake that feels perfect with a cup of tea in the afternoon, and I love that it makes good use of something that might otherwise be poured away.

Another little reminder that cooking from scratch often gives you more than one recipe from the same batch of ingredients.

Click image to save this recipe card to your phone - Jennifer Walsh

What if you don't have whey?

You can simply use your preferred milk instead. Full cream milk is ideal if you have it on hand, as it will give the cake a little more richness, but it isn’t essential.

If you make this Lemon Whey Cake, I’d love to hear how it turns out, and if you’ve recently made ricotta, I hope this gives you a delicious reason to hold onto that leftover whey.

Simple, light and beautifully old-fashioned, this one is definitely going into my regular baking rotation.

Happy Baking,

L-ikla t-tajba

(Maltese for, enjoy your meal)