Wednesday, March 05, 2014

Lemon Ricotta Cake


I don’t buy ricotta cheese often as I just use it for making lasagna. I still have half a tub leftover from the last lasagna I made and I need to finish it before I go on my vacation. I am trying to clear up any perishable in the fridge as I know Carlos won’t be doing any cooking when I am away. I wanted to make ricotta cheese cake but I don’t have enough of it so I decided to just put it into this cake. Since I still have a lot of lemons on the tree I decided to pick a few and used it in this cake. This cake had a dark exterior; almost like a crust but the inside was moist, tender, tangy and great buttery crumb. It can be served as it is or pair it with fruits or with some whipped cream.





Ingredients:

2 1/4 cups flour
1 teaspoon baking powder
½ tsp salt
1 cup/2 stick butter
2 cups ricotta cheese – I used park skim ricotta
1 1/2 cups sugar
5 eggs
1 ½ tbsp lemon zest
4 tbsp lemon juice


Glaze:

¾ cup confectioners’ sugar
2-3 tbsp lemon juice


1. Preheat oven to 350 degree F. Line and grease an 8” round cake pan.
2. Drain the ricotta cheese on paper towel until it is completely dry. Set it aside. Sieve together flour, salt and baking powder, and set it aside.
3. In the bowl of an electric mixer fitted with paddle attachment, beat butter, sugar and lemon zest over high speed until it is light and fluffy.
4. Turn down the speed to medium and add in the ricotta and lemon juice and mix until smooth.
5. Beat in eggs, one at a time until well mix. Add in the flour mixture and mix on low speed until just combined.
6. Pour the batter into the prepared cake pan and smooth out the top. Bake the cake for about 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Allow the cake to cool in pan for 15 minutes, then carefully invert onto the cooling rack and let it cool completely.
8. While the cake is cooling, make the glaze. Whisk together the confectioner’s sugar and lemon juice. Mix until the glaze is thick and glossy (you can add more sugar or lemon juice as needed )
9. Pour the glaze to the top of the cake and smooth out the top. Cut and serve.

8 comments:

Phong Hong said...

Buttery and lemony. Very yummy cake, Gertrude!

My Little Space said...

What a love cake. I want a slice too. Hope you're having a wonderful time back home.
Blessings, Kristy

Katie said...

That looks wonderful. I love the sound fo the outside crust and the moist dense lemony middle. I'm so jealous you can grow your own lemons!

mNhL said...

wow....you have a lemon tree. So convenience as you can just walked to the garden to pluck the lemon whenever u want to use it.

Nice cake.

Victoria Bakes said...

Very very lovely cake

~~louise~~ said...

Oh Gert! Your Lemon Ricotta Cake looks heavenly! Thank you so much for sharing...

Shereen said...

The cake looks so lovely!! Will try this when I have some ricotta.

ALMA IRVING said...

Very good cake. I baked it . very good. Alma