Lemon Ricotta Cake

This is a delicious cake, very soft and fluffy almost like a pudding. It is wonderful anytime of the day. My family enjoys it for breakfast or in the afternoon with a cup of coffee or for a late snack with a cup of tea.

It is originally an Italian delicacy but very popular all over the world. In Brazil, we use limes instead of lemons. It is a bit more tart this way but still delicious. You can use either.

I used an Angel food cake pan for this recipe but you can use your favorite shape pan.

Ingredients for the cake:

  • 1 1/2 sticks of unsalted butter at room temperature
  • 2 cups of sugar
  • 2 cups of ricotta ( I use part skim for a lighter cake but whole milk will give a richer taste and consistency)
  • 3 eggs
  • 1 tea spoon lemon extract ( citrus extract or vanilla)
  • 3 lemons or limes
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup flour
  • 1/2 cup almond flour
  • Powdered sugar for dusting and garnish

Ingredients for the glaze:

  • 2 lemons
  • 1/2 cup powdered sugar

Directions:

  1. Pre heat oven to 350F . Grease your favorite cake pan thoroughly with 1 tablespoon butter. Dust pan with 1/4 cup powdered sugar. Make sure entire pan is heavily coated with powered sugar and set aside.
  2. Mix 1/2 teaspoon sea salt with zest of 1 lemon or 1 lime using the tips of your fingers. Set aside.
  3. In a food processor beat the butter and sugar until white and fluffy. Add the ricotta cheese and beat again until well mixed. Add eggs one at a time processing after each egg and scrape the sides with a spatula then beat again.
  4. Now add lemon or citrus extract or vanilla and beat again. Add lemon or lime juices and beat again.
  5. Add flour, baking soda and zest sea salt and beat again until well blended. Pour batter into cake pan and bake for 45 minutes in center of oven or until fork comes out clean.
  6. While cake is baking, prepare the glaze. Mix juice of the 2 lemons or limes with the 1/2 cup powdered sugar in a small bowl. If using limes and it is too tart, add a bit more powdered sugar per your taste. Set aside.
  7. When cake is ready let it cool . Once cooled, place it on a platter and spoon the glaze over the top allowing the cake pores to absorb the glaze until glaze is all finished. Dust cake heavily with powdered sugar.

Enjoy!

Cooks tip: Use limoncello for the glaze instead of lemon or lime juice for a nice kick!

If you want a more caramelized finished add 2 tablespoons of turbinado sugar or raw sugar to the dusting of the prepared pan.

2 thoughts on “Lemon Ricotta Cake

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