The crumbles and the creamy refreshing ricotta filling with hints of lemon make this amazing ricotta cake simply to die for. You will fall in love with its incredible flavor and texture.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: desserts
Cuisine: Italian
Keyword: lemon ricotta cake
Servings: 10
Calories: 284kcal
Author: Katia
Ingredients
Lemon Ricotta filling:
2 cups(500 grams)ricotta
7 Tbsp(90 grams)sugar
1egg
1 ½large lemons, zest
1tablespoonlemon juice
Crumb shell:
2 ¼ cup(300 grams)all-purpose flour
2teaspoon baking powder
½ scant cup(90 grams)sugar
1 egg, lightly beaten
6 tablespoon(90 ml)olive oil or vegetable oil
½large lemon, zest
To serve:
icing sugar
Instructions
Preheat the oven to 350F°/180C°.
Line with parchment paper or grease with oil or butter a loosed bottom cake pan* (size 9 inches/23 cm).
To make the lemon ricotta filling, place the first group of ingredients in a bowl and mix with a fork or a whisk, until well combined and smooth. Set aside.
To make the crumb shell, place flour, baking powder, lemon zest in a large bowl and mix the dry ingredients until well combined.
Stir in egg and oil and using your fingers, rub the egg and the oil into the flour and sugar to make a crumb-like mixture.
Using about ⅔ of the crumbs, make the cake bottom and edges (about 1 ½ inch hight), but don't press the mixture too much.
Fill this crumble shell with the ricotta mixture, then sprinkle the crumble mixture all over the ricotta filling.
Bake for 30 minutes until lightly golden.
Let it cool, and serve at room temperature dusted with icing sugar. The following day tastes even better! Enjoy.
Notes
Loosed bottom cake pan: it's a cake pan that has a removable base to ensure the cooked cake can be easily removed from the tin. However, if you don't have this loosed bottom cake pan on hand, you can bake it in a normal pan using parchment paper, then let it cool and refrigerate overnight. I advise you to refrigerate it because the cold makes this cake harder, therefore it's easier to remove it from its pan. Once you remove it, let it rest at room temperature for at least 30 minutes before serving. It's best at room temperature. Storage: it keeps well at room temperature for about 4-5 hours, but if your kitchen is too warm or if you're planning to store it longer, wrap it in cling film and store in the refrigerator. It keeps very well for at least 3 days. Also, this ricotta freezes very well: wrap it in cling film and freeze it for up to 1 month
NOTE: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.