Lemon Ricotta Cake is a super moist cake that is perfect served with fresh strawberries.
One thing you can find lots of in Italy is lemons and my recipe for Lemon Ricotta Cake takes me back to my trip to the Amalfi Coast and the tons of lemons the size of pineapples, I am not kidding, they were that big!
How was everyone’s weekend? We had a dinner party on Friday night and had some friends over. My husband, Mr. B broke out his smoker for the year and he smoked a pork butt and as always, it was very delicious. He has mastered smoking a pork butt.
Along with the smoked pork I served a roasted cauliflower salad, baked beans, and paprika garlic corn. I will feature the salad and baked beans in the next week or so, they are new recipes. The Paprika Garlic Corn I featured not so long ago and let me tell you, it has such a great flavor.
I also made a Raspberry Sauce to use in Mimosa’s and as a topping for the ice cream we had for dessert. To go with the Raspberry Sauce I made a Cinnamon Fudge Sauce to serve with the ice cream. Again, I will feature those recipe’s at a later date.
Mother’s Day is fast approaching, I will feature some recipes this week that would be great for a Mother’s Day Brunch or as a special dessert for your Mom. First up, Lemon Ricotta Cake. Ricotta cheese helps to make this cake extra moist and the lemon zest gives the cake an extra zip of lemon which I love. I love citrus flavored desserts.
- 3/4 Cup Softened Butter
- 3/4 Cup Granulated Sugar
- Zest From 2 Large Lemons
- 1 Tsp. Lemon Extract
- 3 eggs, Separated
- 1 Cup Whole Ricotta Cheese
- 1/2 Cup Plus 3 Tablespoons All-purpose Flour
- 2 Tsp. Baking Powder
- Dash of Salt
- Fresh Strawberries for serving
- Preheat oven to 325 degrees F. Grease and flour an 8 inch spring form pan.
- In your mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
- Add the lemon zest, extract, egg yolks and ricotta cheese. Mix until combined.
- Sift together the flour, baking powder and salt. Slowly add to the butter mixture, mix until combined.
- Add the egg whites to a bowl, using your hand mixer beat the egg whites until they form stiff peaks.
- GENTLY fold the egg whites into the batter by hand.
- Spread the batter into the prepared pan and level the top with a spatula.
- Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Cool to room temperature before serving. Serve with fresh strawberries.
I love the yellow and red colors together.
Separate the egg yolks from the egg whites.
Whip the egg whites until they form stiff peaks.
Fold the egg whites into the batter, very carefully.
Spread the batter in the spring form pan.
The cake is done when it starts to brown around the edges.
The edge is the perfect golden color.
Light & Delicious
Perfect for Mother’s Day
It’s hard just eating one slice!
Recipe adapted from Italian Food Forever
This recipe was featured on:
Cooking for the Seven Dwarfs
The Chicken Chick
Kitchen Table Art
Pursuit of Functional Home
Memories by the Mile
Pint Sized Baker
Cupcakes & Crinoline
Maybe She Made It
Daily Dish Magazine
Tater Tots & Jello
Kitchen Fun with My 3 Sons
The Mandatory Mooch
The Country Cook
Dream a Little Bigger
I Should be Mopping the Floor
Nifty Thrifty Things
This Gal Cooks