Ricotta Lemon Cake
User Reviews
5
Ricotta Lemon Cake
Description
Ricotta Lemon Cake is a moist, lightly sweetened dessert made from whole milk ricotta cheese, combined with lemon zest and juice to give it a fresh citrus brightness. The batter includes golden raisins soaked in dark rum and small pieces of candied pineapple, adding bursts of flavor and a tender chew throughout. The cake is gently folded with beaten egg whites to ensure a tender, airy crumb and baked in a buttered and floured springform pan until the top turns golden brown and passes the knife test. Once cooled, it’s dusted with confectioners' sugar for a subtle sweet finish.
The texture of this cake is rich yet delicate due to the ricotta and whipped egg whites. The combined citrus and rum flavors give it a sophisticated character without overpowering the ricotta's creamy softness. It is suitable for serving sliced at dessert or with coffee during the day.
For variations, finely chopped nuts such as walnuts or almonds can be added for a mild crunch that complements the fruity notes. Different citrus zests can also be explored to adjust the flavor profile while maintaining the tender structure. The cake should be cooled completely in the pan before removal and is best eaten fresh or within a few days stored properly.
Ingredients
- 2 pounds ricotta cheese whole milk
- ¾ cup granulated sugar
- 6 ounces pineapple chopped into small pieces, candied rings
- 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 lightly beaten, yolk
- ¾ cup all-purpose flour unbleached
- 4 egg beaten with ¼ cup granulated sugar until still peaks form, white
- confectioners 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
- Use a gluten-free flour blend with xanthan gum as a substitute for all-purpose flour to make this cake gluten-free.
- Almond milk or coconut milk ricotta can be used as a dairy-free alternatives though texture and taste may vary.
- For a non-alcoholic version, replace the dark rum with rum extract diluted in water.
- Add chopped walnuts or almonds to the batter for additional texture that pairs well with lemon and ricotta.
- Serve with a fresh berry compote or fruit topping to enhance the cake's fruity citrus character.
- Experiment with other citrus zests such as orange or grapefruit for a different flavor twist.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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