Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Ricotta Cake
with Lemon
Bright, creamy, and irresistibly light—this Ricotta Cake with Lemon is the perfect balance of indulgence and freshness. Made with Bella Casara’s award-winning Ricotta, the cake bakes up tender and moist with a delicate citrus zing in every bite. It’s a simple yet elegant dessert that feels just as at home on a weeknight table as it does at a special gathering.
Source: Dairy Farmers of Canada
Ingredients
Candied lemon slices
- 1/3 cup sugar
- 1/4 cup water
- 2 lemons washed and thinly sliced
Cake
- 1/2 cup slivered almonds
- 2 1/2 cups (600g) Bella Casara Ricotta
- 4 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup all-purpose flour
- 1/3 cup dried cranberries
Instructions
- Preheat oven to 325 °F (160 °C).
- In a saucepan, dissolve sugar in water and bring to a boil. Boil 2 minutes to obtain a syrup. Cook lemon slices in syrup over medium heat for 10 minutes. Drain the syrup into a bowl and set aside to cool.
- Spread almonds in an oven-safe baking dish and toast them for 7–10 minutes.
- Meanwhile, in a large bowl, beat Ricotta with eggs, sugar, vanilla extract, lemon juice and zest and the reserved lemon-flavoured syrup. Incorporate the flour.
- Butter a 9-inch (23 cm) springform pan and line bottom with parchment paper. Cover bottom of pan with toasted almonds and pour Ricotta mixture on top.
- Bake in the oven 1 hour to 1 hour and 15 minutes, or until cake is firm and lightly golden. Let cool to room temperature, then refrigerate at least 1 hour before removing from pan.
- Decorate chilled Ricotta cake with candied lemon slices and dried cranberries. Serve immediately or refrigerate until ready to serve.
Tips: Note: This cake can also be accompanied by a cranberry coulis, if desired. Cheese alternative: Ricotta (liquid drained).
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