Luscious Lemon Ricotta Cake with Whipped Cream and Lemon Curd Swirl

This Lemon Ricotta Cake offers a delightfully moist and flavorful experience, combining the freshness of lemon with the rich, creamy texture of ricotta cheese. The cake is light yet indulgent, made airy with whipped eggs and butter, then given a tangy twist with fresh lemon zest and juice. Baked to perfection, it’s topped with a luxurious whipped cream and streaks of lemon curd, creating a visually stunning dessert that’s perfect for any lemon lover.

Why You’ll Love This: The inclusion of ricotta in the cake provides a uniquely smooth texture that pairs beautifully with the bright, zesty flavor of lemon. The whipped cream adds a lightness to the dessert, while the lemon curd offers a burst of intense lemon flavor that enhances the overall taste. This cake strikes the perfect balance between richness and refreshment, making it an irresistible treat for all seasons.

Perfect Occasion: This cake is ideal for spring and summer gatherings, such as garden parties, picnics, or any festive occasion that calls for a refreshing, elegant dessert. It’s also wonderful for afternoon teas, Mother’s Day celebrations, or simply as a weekend treat to enjoy with family and friends.

Decoration Tips: For a beautiful presentation, top the cake with a layer of whipped cream, then dot with lemon curd and use a knife or skewer to swirl the curd into the cream, creating a marbled effect. Garnish with thin lemon slices, mint leaves, or even edible flowers for an extra touch of elegance. Dust lightly with powdered sugar just before serving for a refined finish.

Ingredients:

• Cake:
  • 175g butter, softened
  • 250g sugar
  • 1 tsp vanilla sugar
  • Zest of 1 lemon
  • 250g ricotta cheese
  • 3 eggs
  • 150g wheat flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • Juice of 0.5 lemon
  • 1 tbsp icing sugar, for dusting
• Topping:
  • 250ml whipping cream
  • 100g lemon curd

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 175°C (347°F) with fan setting. Line a 23-24 cm springform pan with parchment paper, grease the sides and bottom with butter, and dust with icing sugar.
   • In a large mixing bowl, whisk together the softened butter, sugar, vanilla sugar, and lemon zest until light and fluffy, about 5 minutes.
   • Mix in the ricotta until smoothly incorporated. Add eggs one at a time, ensuring each is fully integrated before adding the next.
   • Sift together the flour, baking soda, and salt. Gradually fold into the wet ingredients until just combined. Finally, whisk in the lemon juice.
   • Pour the batter into the prepared pan and smooth the top.
   • Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
2. Add the Topping:
   • Once the cake is cooled, transfer it to a serving plate.
   • Whip the cream until it forms stiff peaks and spread over the top of the cake.
   • Drop dollops of lemon curd over the whipped cream and gently swirl with a knife to create a marbled effect.
3. Serve:
   • The cake can be served immediately or stored in the refrigerator until ready to serve. For best results, let it chill for at least an hour to allow the flavors to meld.

Enjoy this heavenly Lemon Ricotta Cake, a perfect blend of creamy texture and refreshing lemon flavor, topped with a dreamy whipped cream and lemon curd swirl!