Lemon Ricotta Cake
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Reviews
I made this as a two-layer cake with the buttercream frosting only - did not use the lemon curd. In the frosting, I used 1 tsp. vanilla and 1/2 tsp. lemon juice to punch up the lemon flavor. It was a huge hit! I accidentally made the frosting slightly too thin, so I refrigerated the cake overnight to keep the frosting from dripping. I took the cake out of the fridge an hour before serving but wish I had taken it out earlier. It was still scrumptious, but it's at its best at room temp. The layers are moist and dense like pound cake. The lemon flavor is not as strong as I thought. Since I wasn't using the lemon curd filling, the extra lemon in the frosting added just the right amount of extra tartness.
Used this recipe for the cake batter and made it for my sisters wedding cake with just a simple vanilla buttercream. It was fantastic! Not too lemony and the cake itself was moist and rich! The cakes froze and thawed well as I made them in advance. New favorite summer cake recipe!
I just made this for our annual gal's night Xmas party to complement the Italian theme. It was a huge, huge hit. I made it exactly as the recipe states and it was very rich, very delicious. Next time, I will alternate the buttercream between the layers with the lemon curd. I will be sure to repeat this often!
Every time I make this cake it seems to disappear in minutes. I usually make this a day ahead and keep in the fridge till guest arrive and it is perfect temperature by dessert. I alternate the second layer as frosting it gives the cake a more balanced flavor. I recommend to cut thin slices as this cake is very rich.My husband loves the cake so much he insists I make it for our daughters birthday party, I will try it with fondant. I will keep you posted :) ENJOY!
I absolutely love this recipe! I made it for Christmas and decided to add raspberry pie filling in the middle layer, alternating with the lemon curd. It was such a hit, there were no leftovers to take home and I was asked to make it for a family member for their birthday 2 months later. My second attempt was even better; I made homemade raspberry curd to go with the lemon curd, added some whipped egg whites to the batter making it even lighter and dressed it up with fresh raspberries and candied lemon slices. It was delicious!
This cake is very good and I want to thank you for sending it in. I did make one mistake and that was to add ins for high altitude and the next time I make it I wont for get it. I am making it for my BD at the end of the mo. Shari from NM