Bright, lemony and beautifully tender, this Italian Lemon Ricotta Cake pairs a soft, citrus-scented crust with a light, creamy ricotta filling. It is elegant enough for guests yet simple enough for a relaxed weekend bake. If you love cheese-based desserts, you will adore this San Sebastian Burnt Cheesecake, and for another sweet slice, try this Healthy Pumpkin Layer Cake with Cottage Cheese Cream.
Ingredients
For the crust:
- 300 g (2 1/2 cups) all-purpose flour
- 2 large eggs
- 40 g (3 tbsp) olive oil or butter, softened
- 80 g (1/3 cup) sugar
- Zest of 1 lemon
- Pinch of salt
For the filling:
- 400 g (14 oz) ricotta (or soft cottage cheese)
- 2 large eggs, separated
- 100 g (1/2 cup) sugar
- Pinch of salt
- A few drops of lemon juice
- Powdered sugar for dusting
Instructions
- Combine all the crust ingredients and knead into a dough; let it rest.
- Separate the egg whites and yolks. Beat the yolks with the sugar, then beat the whites separately to soft peaks.
- Fold the ricotta, salt, and lemon juice into the yolks, then gently fold in the whipped whites with a spatula.
- Line a baking dish with the dough, add the ricotta filling, and bake at 180 C (350 F) for 25 to 30 minutes, then at 160 C (320 F) for another 15 to 20 minutes until set and golden.
- Cool, dust with powdered sugar, and serve.
Tips
- Use fresh lemon zest for the brightest flavor, and avoid the bitter white pith.
- Fold the egg whites in gently to keep the filling light and airy.
- For more baking inspiration, explore the recipes at Allrecipes.
Nutrition: per 100 g: 204 kcal, protein 7 g, fat 8 g, carbs 25 g