Immerse yourself in the delightful fusion of citrus and creamy ricotta with our Ultimate Citrus Ricotta Cake. This recipe brings together the tanginess of lemon and the smooth richness of ricotta, creating a perfectly balanced flavor profile. With a light, fluffy texture and a refreshing zest, this cake is sure to be a hit at any gathering.
Why You’ll Love This:
You’ll adore this cake for its delightful blend of flavors and textures. The citrus provides a refreshing zest that cuts through the richness of the ricotta, offering a dessert that’s both indulgent and invigorating. Its simplicity, combined with the elegance of its flavors, makes it a versatile choice for any occasion.
Perfect Occasion:
This cake is ideal for spring and summer gatherings, brunches, and any occasion where you’d like to offer something sweet yet sophisticated. It’s perfect as a celebratory dessert or as a refreshing finish to a hearty meal.
Decoration Tips:
For an eye-catching presentation, garnish the cake with thin lemon slices, a sprinkle of powdered sugar, or even some edible flowers for a touch of elegance. The contrast of the white cream and the vibrant lemon curd swirls not only adds to the visual appeal but also hints at the delightful flavors waiting to be enjoyed.
Ingredients:
- 6.2 oz soft butter
- 8.8 oz sugar
- 1 tsp vanilla sugar
- Zest of 1 lemon
- 8.8 oz ricotta cheese
- 3 eggs
- 5.3 oz all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Juice of ½ lemon
- 1 tbsp powdered sugar, for the pan
Additionally:
- 1 cup heavy cream
- 3.5 oz lemon curd
Instructions:
- Preheat your oven to 347°F (fan setting).
- In a mixing bowl, cream together butter, sugar, vanilla sugar, and lemon zest until light and fluffy, about 5 minutes. Blend in the ricotta cheese. Mix in one egg at a time, continuing even if the mixture appears curdled.
- Sift together the flour, baking soda, and salt, and gently fold into the batter. Finally, mix in the lemon juice.
- Prepare a 9-9.5 inch springform pan with parchment paper, grease the sides and bottom with butter, and dust with powdered sugar. Pour the batter into the pan and bake for about 35 minutes, or until done. Allow the cake to cool afterward.
- Once cooled, transfer the cake to a serving plate. Whip the heavy cream until it forms stiff peaks and spread over the top of the cake. Dollop the lemon curd onto the whipped cream and swirl gently with a knife for a marbled effect.
- Serve immediately or keep chilled until ready to enjoy. Enjoy!
