This Lemon Ricotta Dessert Cake is a delightful fusion of creamy ricotta cheese and bright, zesty lemon. With a light and fluffy texture, it strikes the perfect balance between tangy and sweet, making it an irresistible treat for any occasion. The almond meal adds a subtle nutty flavor that complements the richness of the ricotta, while the lemon zest infuses the cake with a fresh, citrusy aroma.
Whether you’re serving it at a dinner party or enjoying a slice with a cup of tea, this cake is sure to impress with its elegant simplicity. Dust it with a touch of icing sugar for a beautiful finishing touch, and let the flavors of Italy come alive in your kitchen. It’s a versatile dessert that pairs wonderfully with fresh berries, a dollop of whipped cream, or just on its own.
Ingredients
- 250g ricotta cheese
- 200g caster sugar
- 3 eggs
- 2 lemons, zested and juiced
- 1 tsp vanilla extract
- 150g self-raising flour
- 50g almond meal
- 125g unsalted butter, melted
- Icing sugar, for dusting
Directions
- Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
- In a large mixing bowl, beat the ricotta cheese and caster sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Fold in the self-raising flour and almond meal until just combined.
- Gradually add the melted butter, stirring until the batter is smooth.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Calories: 280 kcal | Servings: 8 servings
Conclusion
This Lemon Ricotta Dessert Cake is a delightful blend of rich ricotta cheese and tangy lemon, creating a light and fluffy treat that’s both refreshing and satisfying. Perfect for any occasion, this cake’s simple yet elegant flavors make it a go-to dessert that will impress your guests or satisfy your sweet cravings. With its moist texture and zesty aroma, this cake is a true celebration of classic Italian flavors, bringing a touch of Mediterranean sunshine to your table.
FAQs
- Can I use low-fat ricotta cheese in this recipe?
Yes, but the cake may be slightly less rich and creamy. - Can I substitute almond meal with another ingredient?
Yes, finely ground almonds, hazelnuts, or all-purpose flour can be used. - How do I store the Lemon Ricotta Dessert Cake?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. - Can I freeze the Lemon Ricotta Dessert Cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving. - Can I add berries to this cake?
Absolutely! Fresh or frozen berries can be folded into the batter for an extra burst of flavor. - What can I use instead of self-raising flour?
Substitute with all-purpose flour and add 1½ teaspoons of baking powder and a pinch of salt. - Is it necessary to use both lemon zest and lemon juice?
Yes, both are needed to enhance the lemon flavor. - Can I make this cake gluten-free?
Yes, use a gluten-free baking blend with a rising agent instead of self-raising flour. - Why did my cake sink in the middle?
This can happen if the cake is underbaked or the batter was overmixed. Bake for the full time and avoid overmixing. - Can I use this recipe to make cupcakes instead of a cake?
Yes, divide the batter into a muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean.