LEMON RICOTTA CAKE
Juni 27, 2019
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You’ll love this buttery and moist Lemon Ricotta Cake made with fresh lemons. Dusted with powdered sugar and topped with mascarpone cream and raspberries, it’s the perfect lemon dessert.
DESCRIPTION
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
Preheat oven to 160 C (320 F). Grease an 8 inch round cake tin with butter and line the bottom with parchment or baking paper.
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.
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.
Full instructions recipe visit: https://www.sweetestmenu.com
DESCRIPTION
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
Preheat oven to 160 C (320 F). Grease an 8 inch round cake tin with butter and line the bottom with parchment or baking paper.
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.
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.
Full instructions recipe visit: https://www.sweetestmenu.com