Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/2 cups (174g) King Arthur ‘00’ Pizza Flour or 1 1/2 cups (180g) King Arthur Unbleached Cake Flour*; 2 teaspoons baking powder; 1/4 teaspoon table salt; 8 tablespoons (113g) unsalted butter, at room temperature; 1 cup (198g) granulated sugar; zest of 1 lemon; 3 large eggs, separated; 1 cup (227g) ricotta cheese, whole preferred; 1 1/2 teaspoons King Arthur Pure Vanilla Plus or vanilla bean paste; 1/8 teaspoon King Arthur Fiori di Sicilia, optional; 2 tablespoons (28g) lemon juice; 3 tablespoons (43g) coarse sparkling sugar or 3 tablespoons (34g) turbinado sugar; 1/2 cup (57g) confectioners' sugar

Instructions

Prep:15minCook:35min

How does this lemon ricotta cake get its plush, melt-in-your-mouth texture and tightly knit crumb? The moisture and richness of the ricotta helps, of course, but the real ticket is our finely milled ‘00’ Pizza Flour, which is for more than just pizza! In this recipe, it keeps the cake super soft and light. Sweet but not sugary, flavorful but not bossy, this cake is as suitable with morning coffee as it is with after-dinner espresso. The crunchy lemon glaze adds another dimension of citrus flavor, as does the hint of Fiori di Sicilia, which gets stronger as the cake sits.

Updated at: Sun, 23 Feb 2025 00:38:58 GMT