Lemon Ricotta Cake Topped With Lemon Curd & Whipped Cream

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This Lemon Ricotta Cake Topped With Lemon Curd & Whipped Cream combines the bright zesty flavors of lemon with the smooth creamy texture of ricotta cheese to form a deliciously moist and tender cake.

Every year when Spring rolls around I get a real craving for lighter brighter flavors. After months of slightly heavier meal and rich desserts, I’m ready to lighten things up and get ready for the warmer weather. What better way than with lemon. Whether it’s the main course or a tasty dessert, lemon is the perfect way to bring those light bright flavors back into your meals.

Why You Will Love This Cake

  • Flavor: The light bright flavor of lemon is front and center in this cake. Between the lemon juice and lemon zest in the cake and that smooth lemon curd that coats the top, there will be no mistaking that bright lemon flavor.
  • Texture: The addition of ricotta cheese adds the perfect amount of moisture to this cake. Giving it a light and airy texture.
  • Ease: Even though this cake may seem difficult to make, it truly isn’t. The cake itself is made with simple ingredients , most of which you probably already have. The lemon curd topping is quite easy to make. It just requires patience. To make it even easier, you can use a store bought lemon curd.
  • Versatility: Whether for an after dinner dessert or and addition to a brunch table, this cake fits the bill, its great for any occasion.
  • Light Bright Flavors: Love the bright flavors of lemon for a Spring or Summer dessert.

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What You Need To Make This Cake

  • Flour: A good All Purpose Flour work great for this recipe.
  • Sugar: Granulated Sugar not only adds sweetness but also texture.
  • Baking Powder & Baking Soda: These are the leavening agents. They will give your cake rise and give it a light and fluffy texture.
  • Salt: A pinch of salt will help enhance the flavors in the cake.
  • Ricotta Cheese: A full fat or part skim ricotta cheese works best. Ricotta cheese will add moisture and a bit of richness to your cake.
  • Butter: Best when creamed with the sugar. This will create a light and fluffy texture.
  • Eggs: This is the binder in the cake giving it structure.
  • Lemon Juice & Lemon Zest: This is what gives this cake that great lemon flavor.
  • Lemon Extract: I like to add a small amount of Lemon Extract to intensify the lemon flavor.
  • Vanilla Extract: I always opt for a Pure Vanilla Extract due to its intense vanilla flavor.
  • Heavy Whipping Cream: For topping.
Lemon Ricotta Cake Topped With Lemon Curd & Whipped Cream
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Lemon Ricotta Cake Topped With Lemon Curd & Whipped Cream

Recipe by BrendaCourse: CakesDifficulty: Easy
Servings

10

servings
Prep time

40

minutes
Cooking time

35

minutes

This Lemon Ricotta Cake Topped With Lemon Curd & Whipped Cream combines the bright zesty flavors of lemon with the smooth creamy texture of ricotta cream, creating a deliciously moist and tender cake that is perfect for any occasion.

Ingredients

  • For The Lemon Curd

  • 4 Eggs

  • 1 1/4 Cups Granulated Sugar

  • Zest of 3 lemons

  • 1/2 Cup fresh squeezed lemon juice

  • 6 Tablespoons unsalted butter

  • For The Cake

  • 1 1/2 Cups All Purpose Flour

  • 1 Teaspoon baking powder

  • 1/2 Teaspoon baking soda

  • 1/4 Teaspoon salt

  • 1 Cup granulated sugar

  • 1 Stick unsalted butter, softened

  • 1 Cup ricotta cheese, full fat or part skim

  • 3 Eggs

  • 1 Tablespoon lemon zest

  • 1/4 Cup fresh squeezed lemon juice

  • 1 Teaspoon Pure Vanilla Extract

  • 1/4 Teaspoon Lemon Extract

  • For The Whipped Cream Topping

  • 1 Pint heavy whipping cream

  • 2 Tablespoons granulated sugar

  • 1 Teaspoon pure vanilla extract

Directions

  • Lemon Curd
  • Place the sugar and lemon zest in the bowl of a food processor. Pulse several times until the zest is very fine and mixture resembles wet sand.
  • Pour the sugar mixture into a large mixing bowl. Add the eggs, lemon juice and salt and beat with an electric hand mixer until combined.
  • Pour mixture into a medium sized saucepan set over medium low heat. Cook, stirring constantly until mixture thickens or until the temperature reaches 170º on a candy thermometer. Slowly add the cubes of butter, stirring until melted.
  • Remove from heat. Pour into a glass heat proof bowl and allow to cool completely. This can be made a day in advance and stored in an air tight container until ready to use.
  • For The Cake
  • Preheat the oven to 350º. Line a 9” cake pan with a parchment round and spray with baking spray. Set to the side.
  • In a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda and salt until combined. Set to the side.
  • To the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the ricotta cheese, lemon zest, lemon juice, vanilla extract and lemon extract and beat until combined. Pour in the flour mixture and continue beating until just combined.
  • Pour cake batter into the prepared baking pan. Place in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from heat and allow to cool completely.
  • The Whipped Cream Topping
  • Place the heavy whipping cream, sugar and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until mixture starts to thicken. Raise speed to high until stiff peeks form. Do not over mix. Place whipped cream into a large piping bag fitted with a round tip.
  • Assembly
  • Remove cooled cake from its baking tray and place on a serving plate. Cover the top with a layer of lemon curd, staying 1” away from the edge of the cake, giving it room to spread on its own. Pipe small dollops of whip cream around the edge of the cake and one larger one in the center. Top with a sprig of mint or a thin slice of lemon.
  • Enjoy.