LEMON RICOTTA CAKE RECIPE BY TASTY
Here's what you need: water, granulated sugar, lemon, unsalted butter, flour, granulated sugar, large eggs, lemon extract, lemon zest, stone ground yellow cornmeal, baking powder, kosher salt, whole milk ricotta cheese, powdered sugar, strawberries, blueberry
Provided by Alix Traeger
Categories Desserts
Time 2h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Line a baking sheet with parchment paper.
- Make the candied lemons: In a high-walled, wide pan, combine the sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Add the lemon slices to the pan, making sure they are submerged in the syrup. Reduce the heat to medium-low and simmer until the lemons have softened and have started to caramelize, about 35 minutes.
- Gently transfer the lemon slices to the prepared baking sheet and let cool completely, about 20 minutes. The candied lemons can be made up to 2 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before using. (The syrup can be strained, cooled, and kept in the refrigerator for up to 2 weeks. Try adding it to cocktails and desserts!)
- Make the cake: Arrange a rack in the center of the oven. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) nonstick springform pan with 1 tablespoon of butter. Add 3 tablespoons of flour to the greased pan and tilt to coat completely. Turn the pan over and tap out any excess flour. Set aside.
- In a large bowl, beat the remaining butter with an electric hand mixer on high speed until light and fluffy, about 3 minutes. With the mixer running, add the sugar and beat until evenly incorporated, about 3 minutes. Reduce the mixer speed to medium-low and add the eggs, 1 at a time, making sure to fully incorporate each before adding the next. Stir in the lemon extract and 1 teaspoon of lemon zest. Set aside.
- In a medium bowl, whisk together the remaining cup of flour, the cornmeal, baking powder, and salt.
- Add the wet ingredients to the flour mixture and whisk until the batter is smooth, scraping down the sides of the bowl as needed. Add the ricotta and stir just until combined, but do not overmix.
- Set the prepared pan on a baking sheet. Pour the batter into the pan and use a spatula to smooth the top.
- Bake for 45 minutes, or until the sides and top of the cake are golden brown and a toothpick inserted in the center comes out clean.
- Transfer the cake to a wire rack and let cool for at least 45 minutes. Once the cake begins to pull away from the sides of the pan, release the springform. With a wide metal spatula, gently transfer the cooled cake to a cake platter.
- Dust the top of the cake with the powdered sugar. Top with the strawberries, blueberries, and lemon slices and sprinkle with the remaining teaspoon of lemon zest.
- Enjoy!
Nutrition Facts : Calories 440 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, Sugar 39 grams
LEMON RICOTTA CAKE
This delicious Lemon Ricotta Cake is friendly to the Mediterranean diet and is easy to make. There are options for ingredients offered in this recipe.
Provided by Food, Wine, and Love
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350. Prep your cake pan well for nonstick. For example, use Parchment Paper and then nonstick .
- In a medium mixing bowl use a whisk or a fork to mix together the flour, baking soda, baking powder, and salt.
- Next, in a large mixing bowl, cream together the olive oil and sugar.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. The add the eggs, one at a time and the lemon zest and extract.
- Bake for 40-50 minutes or until a toothpick comes out clean.
- Allow your cake to cool before dusting with sugar or adding another topping or frosting.
Nutrition Facts : ServingSize 1 g, Calories 455 kcal, Carbohydrate 78 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 254 mg, Fiber 1 g, Sugar 49 g, UnsaturatedFat 11 g
LEMON RICOTTA POUND CAKE
This lemon ricotta pound cake has a tender, moist texture, and a bright lemony glaze on top.
Provided by Giada De Laurentiis
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
- To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
- In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.
- *Cooks Note: To make this gluten free simply sub in 1 cup all-purpose gluten free flour blend and 1/2 cup almond flour for the all-purpose flour in the recipe.
Nutrition Facts : ServingSize 8, Calories 480
LEMON RICOTTA POUND CAKE
I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.
Provided by carbsrfromhvn
Categories Dessert
Time 1h5m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
- Add sugar and blend.
- Beat in one egg at a time until combined.
- Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
- In a separate bowl whisk together dry ingredients.
- Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
- Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
- If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Nutrition Facts : Calories 571.5, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 739.7, Carbohydrate 83.2, Fiber 3.1, Sugar 50.4, Protein 6.8
LEMON RICOTTA CAKE
This is so moist, and delicious, it is simple, and refreshing.Very different from traditional cheesecake.Traditionally from Sardinia.
Provided by KittyKitty
Categories Cheesecake
Time 1h5m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 inch round cake or springform pan. Line the bottom with waxed paper. Grease paper. Dust with flour. Set aside. Preheat oven t 350°F.
- Cream butter and sugar together until smooth. Beat in ricotta.
- Beat in egg yolks, one at a time. Add 2 tablespoons of flour and lemon rind and juice. Sift baking powder into remaining flour and beat into the batter until just blended.
- Beat the egg whites until they form stiff peaks. fold them carefully into the batter.
- transfer the mixture to prepared pan. Bake for 45 minutes, or until tester inserted in center, comed out clean. let cake cool an pan 10 minutes,turn out onto a rack to cool. Dust the cake generously with confectioners sugar before serving.
Nutrition Facts : Calories 310.8, Fat 16.1, SaturatedFat 9.2, Cholesterol 143.2, Sodium 219.7, Carbohydrate 33.7, Fiber 0.9, Sugar 8.8, Protein 8.1
ITALIAN LEMON-RICOTTA CAKE
Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.
Provided by Mark Bittman
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325. Butter an 11-inch round cake pan.
- Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
- Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
- Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners' sugar while still hot. Once the cake has cooled, sprinkle with confectioners' sugar once more, then serve.
ITALIAN LEMON RICOTTA CAKE
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
Provided by Angela Allison
Time 1h7m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Nutrition Facts : Calories 217 kcal, ServingSize 1 serving
LEMON RICOTTA CAKE
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
RICOTTA AND LEMON CAKE
A simple cheesecake with a zesty twist
Provided by ela1985
Time 45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 1800c, gas mark 4, 1600C for convection oven.
- Spread some margerine on an 18cm diameter cake tin, and sprinkle flour lightly on it.
- Sieve the flour and add the baking powder.
- In a bowl, rub in the butter and sugar, until the mixture becomes creamy. Use an electric beater for good results.
- Add the egg yolks and beat well until it becomes foamy. Add this to the ricotta. Mix well with your hands.
- Start adding flour, little by little, mixing well continously.
- Place the mixture in the cake tin and bake for about 35 minutes, or until the cake has risen and turned golden. Let the cake cool for an hour in the cake tin.
RICOTTA CAKE
Steps:
- To prepare dough: combine all ingredients in mixing bowl. Knead dough and roll with rolling pin to form thin layer.
- To prepare filling: Preheat oven to 300 degrees. In a large bowl, combine ricotta, cooked rice, eggs, salt, sugar, and vanilla extract. Line ovenproof dish, or pie plate, with the dough, reserving any extra dough. Place filling in dough. Use leftover dough to decorate top of cake. If using dough on top, sprinkle with cake decorations. Bake for 40 minutes. Cake is done when toothpick inserted in the center comes out dry.
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