Ricotta Lemon Cake
User Reviews
5.0
123 reviews
Excellent
Ricotta Lemon Cake
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This Italian Ricotta Lemon Cake is an excellent Italian dessert to prepare for your friends and family. You do not need a special occasion or holiday, either.
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Ingredients
- 2 pounds whole milk ricotta
- ¾ cup granulated sugar
- 6 ounces candied pineapple rings chopped into small pieces
- 2 lemon zest
- 1 tablespoon lemon juice
- 1 cup golden raisins soaked in dark rum for 20 minutes, drained, patted dry, and diced
- 1 tablespoon dark rum from the soaked raisins
- 6 egg yolks lightly beaten
- ¾ cup unbleached all-purpose flour
- 4 egg whites beaten with ¼ cup granulated sugar until still peaks form
- confectioner's sugar for garnish
Instructions
- Preheat oven to 350F
- Butter and flour a 10-inch springform cake pan, shaking off any excess.
- Put the ricotta and sugar in a large bowl of a stand mixer (or use an electric hand mixer) and mix well until the sugar is all incorporated and the ricotta is smooth.
- In another bowl combine the chopped candied pineapple, lemon zest, lemon juice, 1 tablespoon dark rum, and the raisins with the egg yolks and mix well with a large baking wooden spoon. Add the ricotta and mix thoroughly. Fold in the flour and mix until smooth.
- Whip egg white with the confectioner sugar until soft peak forms.
- Fold in the beaten egg whites thoroughly and pour the mixture into the buttered pan.
- Bake until the top is golden brown and a thin knife inserted in the center of the cake comes out clean, 40 to 45 minutes.
- Cool at room temperature, remove from the pan, sprinkle with confectioner’s sugar, and serve.
Notes
- For those seeking to personalize this delightful lemon ricotta cake recipe or adapt it to dietary restrictions, here are some thoughtful alternatives and additions that can enhance or maintain the integrity of the original recipe:
- Gluten-Free Flour: A one-to-one gluten-free flour blend can substitute all-purpose flour for those with gluten sensitivities or preferences. Ensure it includes a binder like xanthan gum.
- Dairy-Free Ricotta: Almond milk ricotta or coconut milk ricotta can be used as a non-dairy alternative. Be mindful that the texture and taste may differ slightly from traditional ricotta.
- Sugar Alternatives: To lower the sugar content, consider using a granulated sugar substitute like stevia or erythritol. Keep in mind that the sweetness levels and volume may vary.
- Non-Alcoholic Rum Flavor: Rum extract is an excellent choice for a rum flavor without alcohol. For every tablespoon of dark rum, use about 1/2 teaspoon of rum extract mixed with water to make up the remainder of the liquid volume.
- Nuts Addition: Add a crunch to your cake by folding chopped walnuts or almonds into the batter. They complement the lemon and ricotta flavors beautifully.
- Berry Topping: Amp up the fruit factor by serving this cake with a compote of fresh fruit or fresh berries on top. A mixture of blueberries, raspberries, and strawberries simmered with sugar and lemon juice creates a lovely topping.
- Citrus Variations: Experiment with different citrus zest, such as orange or grapefruit, for a twist on the classic lemon flavor.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
40g
(13%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
163mg
(54%)
Sodium
104mg
(4%)
Potassium
269mg
(8%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
569IU
(11%)
Vitamin C
4mg
(4%)
Calcium
216mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 163mg | 54% |
| Sodium | 104mg | 4% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 216mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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