“Like a cloud” is how I’ve heard this cake described from those I’ve served it to. Fluffy, lemony, moist from the ricotta and touch of almond flour, and just plain pretty, it is a simple cake that reaches lofty heights.
Lemon Ricotta Cake
“Like a cloud” is how I’ve heard this cake described from those I’ve served it to. Fluffy, lemony, moist from the ricotta and touch of almond flour, and just plain pretty, it is a simple cake that reaches lofty heights.
Ingredients
- 1 ¼ cups (165g) cake flour
- ¼ cup (30 g) fine almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 tablespoon lemon zest, from about 2 large lemons
- 12 tablespoons (1 ½ sticks) unsalted butter at room temperature
- 3 large eggs, at room temperature
- 15 ounces whole milk ricotta cheese
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¼ cup sliced almonds
- powdered sugar for dusting
Instructions
- Preheat your oven to 325 F. Butter a 9-inch springform cake pan and line the bottom with a round of parchment paper. (If you don’t have a springform pan, a regular cake pan will work, just make sure it has very high sides, or use a 10-inch pan).
- Combine the cake flour, almond flour, baking powder, baking soda and salt in a small bowl. Whisk to combine.
- Using a stand mixer with the paddle attachment, mix the sugars and the lemon zest together for a minute. Add the butter, then beat until pale and fluffy, about 4 minutes. Mix in the eggs, one at a time, scraping the bowl after each addition. Finally, mix in the ricotta cheese and both extracts until well blended.
- Add the flour mixture to the bowl of the stand mixer and beat on low speed just until combined. Try to not overmix it, but make sure there are no dry spots of flour. Transfer the batter to your prepared pan and smooth the top.
- Bake the cake until springy to the touch, about 45-55 minutes.
- Allow the cake to cool completely, remove the sides of the springform cake pan, and dust the cake liberally with powdered sugar. Sprinkle with toasted slivered almonds
Notes
I also enjoy this cake with a more substantial frosting on occasion. If you go this route, blend 2 tablespoons soft butter with a tablespoon of lemon juice, 1/4 teaspoon of lemon zest, and a tablespoon of milk. Add 1 1/2 cups powdered sugar and beat until soft and creamy adding more milk if needed to be spreadable. Spread it over just the top of the cake and sprinkle with almonds.
Tried this recipe?Let us know how it was!
