Lemon Ricotta Cake
“This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress.” —Nanette Slaughter, Sammamish, Washington
| Servings | Prep Time | Cook Time |
| 16servings | 1hour + chilling | 30minutes + cooling |
| Servings | Prep Time |
| 16servings | 1hour + chilling |
| Cook Time |
| 30minutes + cooling |
Ingredients
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 2/3 cup sugar
- 1/3 cup lemon juice
- 1/3 cup butter cubed
- CAKE BATTER:
- 1 cup butter softened
- 2 cups sugar
- 3 large eggs room temperature
- 1 cup ricotta cheese
- 1 cup buttermilk
- 1 tbsp grated lemon zest
- 1-1/2 tsp vanilla extract
- 1 tsp lemon juice
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- SUGARED LEMON ZEST:
- 6 medium lemons
- 1/4 cup sugar
- FROSTING:
- 2/3 cup butter softened
- 5-1/2 cups confectioner's sugar
- 1/3 cup whole milk
- 1-1/2 tsp grated lemon zest
- 1-1/2 tsp vanilla extract
- 1/8 tsp salt
- coloured sugar optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight.
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition.
- Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the centre comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth.
- Cut each cake in half horizontally. Place one cake layer on a serving plate. Pipe a circle of frosting around the edge of the cake. Spread a third of the lemon curd inside the frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with coloured sugar. Garnish with lemon zest strips. Store in the refrigerator.
Recipe Notes
Nutrition Facts
1 slice: 657 calories, 27g fat (16g saturated fat), 172mg cholesterol, 370mg sodium, 98g carbohydrate (77g sugars, 1g fibre), 8g protein.
