Fresh Lemon Ricotta Cake

Sunday Dinner

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Fresh Lemon Ricotta Cake
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The Ricotta train just keeps rollin’ along!  And why not?  It is the star ingredient of this delightful cake. There is a moist, yet light quality to the texture. The taste lends itself to a wide variety of accompaniments, such as seasonal fresh fruit, coulis, and various other dessert sauces.

Upon reading the recipe, you will notice that it requires one grated apple. Don’t let this fool you into thinking this is an apple cake. Along with the fresh ricotta, the apple provides heft and moisture. You can use just about any apple you have on hand. I think mine was a Jonagold.

Like the French Yogurt Cake, this cake can be enjoyed at any time of day. You can have a slice for breakfast with a cup of coffee, a wedge for an afternoon snack, a simple dessert after a Sunday meal ☺, or a sliver for a late-night treat.

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Fresh Lemon Ricotta Cake

Prep: 10 minutes mins

Cook: 30 minutes mins

Cool Time: 10 minutes mins

Total: 50 minutes mins

Servings: 8

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This simple, light and fluffy Italian cake is enjoyed at any time of day!

Equipment

• 9-inch springform pan
• Stand mixer

Ingredients 

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• ▢ 9 tablespoons (4 ½ ounces) unsalted butter, at room temperature
• ▢ 1 cup plus 2 tablespoons granulated sugar
• ▢ 3 extra-large eggs, at room temperature
• ▢ 1 ¼ cups unbleached all-purpose flour
• ▢ ⅛ teaspoon Kosher salt
• ▢ 1 cup fresh ricotta, homemade or store bought
• ▢ 2 teaspoons freshly grated lemon zest
• ▢ 1 tablespoon baking powder
• ▢ 1 medium apple, peeled and grated (should yield about 1 cup)
• ▢ ½ teaspoon pure vanilla extract
• ▢ Confectioners’ sugar for dusting

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Instructions 

• Preheat the oven to 400º F. Butter and flour a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Beating on low, add the eggs one at a time. Using a rubber spatula, scrape down the sides of the bowl and beat just until incorporated.
• Slowly add the flour salt, ricotta, zest, baking powder, apple, and vanilla, beating until smooth. Scrape the batter into the prepared pan; smooth the top. Bake for 25-30 minutes until the cake is golden and the sides start to pull away from the pan.
• Cool in the pan on a wire rack for 10 minutes. Gently run a knife around the sides of the pan. Carefully release the sides of the pan and allow the cake to cool completely on the wire rack. Dust the top of the cake with the confectioners' sugar. Serve with fresh fruit or your favorite dessert sauce. Enjoy!

Notes

A handheld mixer can be used to mix the batter.

Cake can be covered and stored at room temperature for up to 3 days.

Cake can be wrapped tightly in plastic wrap, placed in a freezer-safe bag and frozen for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 379kcal, Carbohydrates: 47g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 247mg, Potassium: 106mg, Fiber: 1g, Sugar: 30g, Vitamin A: 634IU, Vitamin C: 2mg, Calcium: 171mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!