Lemon & Ricotta Cake
Light, moist and perfect to relax!

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Lemon & Ricotta Cake

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Ingredients

Adjust Servings:
For the cake:
250 g Unsalted butter room tempered
280 g Crystal sugar
6 Large eggs
1 Vanilla pod
360 g Plain flour
250 g Ricotta
2 Lemons zest and juice
1/2 tsp Sea salt
For the lemon syrup:
100 g Granulated sugar
100 ml Cold water
1 Lemon zest
Cuisine:

Ingredients

  • For the cake:

  • For the lemon syrup:

Directions

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I sure do hope that Christmas was amazing. We are in-between Christmas and New Year and we could all do with a light and fresh cake. 😉

This lemon ricotta cake is a lovely cake as the ricotta keeps the cake nice and moist and it has just enough lemon flavor to keep it from being boring. Because it is a fairly basic cake though, you can do a lot with it. It is wonderful glazed with a light lemon glaze, or served sliced with a scoop full of macerated berries, or with powder sugar and fruit on top which is how I prefer to serve it.

Preheat the oven to 170°C. Grease the bottom and side of an 20 cm spring form, and line with baking paper and set aside.

Beat the butter and sugar on medium speed, in the bowl of an electric mixer, until it becomes pale. Add the vanilla seeds and beat well.

With the mixer on slow, add the eggs one at a time, mixing well and scraping the sides of the bowl with a rubber spatula after each addition.

In a medium bowl, combine the ricotta, the lemon zest, and lemon juice. In a small bowl, whisk together the flour and salt.

Remove the bowl from the mixer and fold 1/3 of the flour mixture and 1/3 of the ricotta mixture until just combined. Repeat with the remaining flour and ricotta mixtures. Make sure not to over-blend this mixture!

Pour the batter into the prepared pan. Bake in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 40-45 minutes.

Allow the cake to cool down in the pan for about 15 min, it will collapse slightly which is normal.

Let the cake cool down upside down on a paper drizzled with sugar, while you make the lemon syrup.

In a small saucepan set over medium heat, bring the sugar and water to a boil. Add the lemon zest and let it simmer on low heat for 5 minutes until the syrup begins to thicken slightly. Do a quick brush onto the top of the cake. This will infuse the cake with more lemon flavor and add much-needed moisture.

This cake is best if you leave it in the fridge overnight. Just before serving sift the top slightly with some powder sugar. This cake – if kept in a sealed cakebox in the fridge – will keep for up to 5 days.

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