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Lemon Ricotta Cake Recipe

Lemon Ricotta Cake Recipe

This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon peel, the moist four-layer cake is the perfect dessert when you want to impress.
TOTAL TIME: Prep: 1 hour + chilling Bake: 30 min. + cooling YIELD:12-16 servings

Ingredients

  • 3 eggs
  • 2 egg yolks
  • 2/3 cup sugar
  • 1/3 cup lemon juice
  • 1/3 cup butter, cubed
  • CAKE BATTER:
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 cup ricotta cheese
  • 1 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 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 PEEL:
  • 6 medium lemons
  • 1/4 cup sugar
  • FROSTING:
  • 2/3 cup butter, softened
  • 5-1/2 cups confectioners' sugar
  • 1/3 cup milk
  • 1-1/2 teaspoons grated lemon peel
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Directions

  • 1. 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 for 2 minutes. Cool slightly. Cover and chill for 1-1/2 hours or until thickened.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon peel, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition.
  • 3. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 4. Using a citrus zester, remove peel from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners’ sugar, milk, lemon peel, vanilla and salt; beat until smooth.
  • 5. Cut each cake in half horizontally. Place one cake layer on a serving plate. Pipe a circle of frosting around the edge of the cake. Spread a third of the lemon curd inside the frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake. Garnish with lemon peel. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts

1 slice equals 657 calories, 27 g fat (16 g saturated fat), 172 mg cholesterol, 370 mg sodium, 98 g carbohydrate, 1 g fiber, 8 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.