Name: Lemon Ricotta Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 3 large eggs, room temperature -; 2 large egg yolks, room temperature -; 2/3 cup sugar -; 1/3 cup lemon juice -; 1/3 cup butter, cubed -; CAKE BATTER: -; 1 cup butter, softened -; 2 cups sugar -; 3 large eggs, room temperature -; 1 cup ricotta cheese -; 1 cup buttermilk -; 1 tablespoon grated lemon zest -; 1-1/2 teaspoons vanilla extract -; 1 teaspoon lemon juice -; 3 cups all-purpose flour -; 1/2 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; SUGARED LEMON ZEST: -; 6 medium lemons -; 1/4 cup sugar -; Frosting: -; 2/3 cup butter, softened -; 5-1/2 cups confectioners' sugar -; 1/3 cup 2% milk -; 1-1/2 teaspoons grated lemon zest -; 1-1/2 teaspoons vanilla extract -; 1/8 teaspoon salt -; Colored sugar, optional -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Lemon Ricotta Cake

1. 3 large eggs, room temperature -

2. 2 large egg yolks, room temperature -

3. 2/3 cup sugar -

4. 1/3 cup lemon juice -

5. 1/3 cup butter, cubed -

6. CAKE BATTER: -

7. 1 cup butter, softened -

8. 2 cups sugar -

9. 3 large eggs, room temperature -

10. 1 cup ricotta cheese -

11. 1 cup buttermilk -

12. 1 tablespoon grated lemon zest -

13. 1-1/2 teaspoons vanilla extract -

14. 1 teaspoon lemon juice -

15. 3 cups all-purpose flour -

16. 1/2 teaspoon baking powder -

17. 1/2 teaspoon baking soda -

18. 1/2 teaspoon salt -

19. SUGARED LEMON ZEST: -

20. 6 medium lemons -

21. 1/4 cup sugar -

22. Frosting: -

23. 2/3 cup butter, softened -

24. 5-1/2 cups confectioners' sugar -

25. 1/3 cup 2% milk -

26. 1-1/2 teaspoons grated lemon zest -

27. 1-1/2 teaspoons vanilla extract -

28. 1/8 teaspoon salt -

29. Colored sugar, optional -

How to cook deliciously - Lemon Ricotta Cake

1. Stage

For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight.

2. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

3. Stage

Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. Stage

Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, to make the frosting, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, grated lemon zest, vanilla and salt; beat until smooth.

5. Stage

Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.