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Lemon Ricotta Cake
Adapted from Real Simple magazine.
Ingredients
Custard
12 whole eggs
1 1/2 cups granulated sugar
1 pint whole milk ricotta cheese (16 ounce but if container is 15 ounces, that is fine)
6 tablespoons heavy cream
2 tablespoons lemon zest (about 3–4 lemons)
3/4 cup lemon juice (about 3–4 lemons)
1/2 cup all-purpose flour
1 teaspoon salt
Cake Topping
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks cold butter (12 tablespoons)
1 cup heavy cream
Instructions
- Preheat oven to 350 degrees F.
- Butter a 9×13-inch casserole dish.
- In the bowl of a stand mixer with the whisk attachment, beat the 12 eggs until light and creamy, about two minutes on a fast speed.
- Add sugar and whisk for another minute.
- Add ricotta and whisk for another minute.
- Add cream, whisk for a minute, then scrape the bowl and mix.
- Add zest and juice and whisk to combine.
- With mixer running on low, whisk in flour and salt. Scrape the bowl and mix again.
- Pour into prepared casserole dish.
- Mix flour, sugar, baking powder, baking soda and salt in a medium bowl then sprinkle over the top of the custard.
- Use the large holes of a box grater and grate the cold butter all over the top.
- Bake uncovered for about 50 minutes or until a paring knife inserted into the center comes out clean.
- Broil for a minute or two if you want the top to be darker.
- Let rest 30 minutes then cut 3×4 rows into 12 pieces.
- While the cake is resting, whip the cream.
- Serve slices with the whipped cream.
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