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Lemon Ricotta Cake

Yield Serves 10 1x
Prep: 30 minutesCook: 35 minutesTotal: 1 hour 5 minutes

A moist and dense Lemon Ricotta Cake made with fresh lemons.

Ingredients

Lemon ricotta cake

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 150 grams (3/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3 tablespoons lemon juice, freshly squeezed
  • Zest of 1 lemon
  • 140 grams (1 cup) plain flour
  • 2 teaspoons baking powder
  • 250 grams (1 cup) ricotta
  • 60 ml (1/4 cup) milk

Mascarpone cream

  • 240 ml (1 cup) thickened or heavy cream
  • 120 ml (1/2 cup) mascarpone
  • Icing sugar or powdered sugar, to serve
  • Fresh raspberries, to serve

Instructions

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with butter and line the bottom with parchment or baking paper.
  2. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
  3. Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
  4. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave cake to cool completely in cake pan.
  5. Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened.
  6. To serve, dust cake with icing sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries.

Nutrition Information

Serving Size: 1 slice Calories: 283 (cake only)
Author: Jessica HolmesCategory: DessertCuisine: Italian
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