Recipe for a moist and fluffy ricotta cake with lemon, lemon curd, and whipped cream. This cake is incredibly delicious and very easy to bake. The cake features a wonderfully soft sponge with ricotta, which makes it extra moist and tender. It is topped with whipped cream and lemon curd, making it a perfect treat that can even be baked the day before serving.
In Italy, ricotta cakes are very popular, especially ones like this with ricotta and lemon. It’s a delightful, tangy, and fresh cake that can also simply be dusted with powdered sugar instead of adding whipped cream and lemon curd. This cake is perfect for occasions like Easter.
I used homemade lemon curd from this recipe, but you can also use store-bought lemon curd.
Enjoy!
Lemon ricotta cake
Ingredients
Instructions
Preheat the oven to 175°C (fan oven).
Beat butter, sugar, vanilla sugar, and lemon zest together until light and fluffy, about 5 minutes. Mix in the ricotta. Add the eggs one at a time, beating after each addition. The batter may look slightly curdled, but that’s fine.
In a separate bowl, mix flour, baking soda, and salt. Gradually add this to the batter and mix until combined. Finally, stir in the lemon juice.
Line a 23-24 cm springform pan with baking paper. Grease the sides and bottom with butter and dust with powdered sugar. Pour the batter into the pan and bake for about 35 minutes. Let the cake cool.
Place the cake on a serving platter. Whip the cream until stiff and spread it over the cake. Add dollops of lemon curd on top and swirl it into the cream with a knife. Serve immediately or store in the refrigerator. Enjoy!
Please write a comment