Lemon Ricotta Cake

This simple Lemon Ricotta Cake is a sweet lemon-infused cake with a custard texture and soft buttered crumb topping. It’s the perfect dessert to end any meal!

A Creamy and Delicious Lemon Dessert

I love a good lemony dessert, especially when it comes in the form of a creamy and luxurious cake like today’s Lemon Ricotta Cake.

At first glance – being a ricotta cake – you might think this is some sort of lemon cheesecake. But it has more of a creamy but firm custardy texture that is silky smooth and bursting with sweet-tart lemon flavor. Each slice of cake also has a soft buttery crumbly topping.

• This cake has refreshing sweet and lemony flavor in every bite.
• It’s so easy to make – only about twenty minutes of hands-on prep before baking in the oven.
• You can serve the cake warm out of the oven, or chilled for a few hours in the refrigerator – either way is delicious!

• Eggs – You’ll use an entire dozen eggs in this cake, which gives it that decadent custardy texture.
• Granulated Sugar
• Ricotta Cheese – Buy whole milk ricotta for the richest taste and texture.
• Lemons – You’ll use three or four lemons – both the juice and zest.
• Heavy Cream – Don’t be tempted to swap in milk or a lighter cream – heavy cream is a must for the most luxurious cake consistency.
• All-Purpose Flour
• Salt
• Baking Powder and Baking Soda
• Unsalted Butter – Used to prepare the baking dish and for the topping.

1. Whisk the eggs and sugar until pale in color.
2. Add in the ricotta and whisk until completely incorporated.
3. Add lemon zest, lemon juice, and heavy cream, then whisk again to completely mix.
4. Add flour and salt, then mix. Scrape the sides of the bowl and mix again.
5. Pour batter into buttered casserole dish.
6. Mix dry ingredients and sprinkle over the top of the custard
7. Grate cold butter over the top of the batter.
8. Bake until a paring knife inserted into the center of the cake comes out clean.
9. Optional Step: Broil for a minute or two if you’d like to brown the top of the cake. Just be sure to watch the cake as it broils to avoid burning the crumbs.
10. Cool for 30 minutes then cut into squares for serving. (Or you can chill in the refrigerator until completely firm.)
11. Whip heavy cream and spoon a dollop over each serving.

• Can I make Lemon Custard Ricotta Cake ahead of time?  Yes, this is delicious served cold.
• How do I store leftovers?   Store covered and refrigerated for up to three days.
• Can I freeze this cake?  Yes. We suggest wrapping individual servings.

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