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Lemon ricotta dessert cake recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Luscious baked ricotta lemon cake, reminiscent of cheesecake, paired perfectly with lemon curd and vanilla ice cream.
Ingredients:
  • 125g organic butter, unsalted, at room temperature, chopped
  • 155g (3/4 cup) caster sugar
  • 1 lemon, rind finely grated
  • 250g fresh ricotta (see note)
  • 150g (1 cup) self-raising flour
  • 60ml (1/4 cup) fresh lemon juice
  • 100g (1/4 cup) lemon curd, plus extra to serve
  • Pure icing sugar, to dust
  • Vanilla ice cream, to serve
Instructions:
  • Preheat your oven to 170C (150C fan forced) and prepare a 20cm springform cake pan by greasing and lining its base with baking paper.
  • Use an electric mixer to whip the butter, sugar, and lemon zest until light and fluffy. Incorporate the ricotta and mix until blended. Add the eggs one by one, ensuring to beat thoroughly after each addition.
  • Gently fold the flour into the mixture using a large metal spoon. Stir in the lemon juice. Transfer the mixture to the prepared pan and dot with lemon curd. Swirl the lemon curd into the batter using a flat-bladed knife. Lightly tap the pan on the counter to even out the batter. Bake for 45 minutes or until the cake springs back when lightly touched.
  • Allow the cake to cool in the pan for 10 minutes before gently removing the side of the pan. Cut the cake into wedges and serve while still warm. Sprinkle with icing sugar, drizzle with extra curd, and top with a scoop of ice cream for the perfect finish.

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