Italian Lemon Ricotta Cake with Lemon Curd

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Italian Lemon Ricotta Cake with Lemon Curd

Traditional Italian Ricotta cake enfused with fresh lemon juice, lemon zest and finished with a silky smooth lemon curd.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: Italian

Servings: slices

Calories: 510kcal

Author: Anecia Hero

Equipment

Hand mixer or stand mixer
Citrus zester
9" inch springform pan
Parchment paper
Fine mesh strainer
Juicer or citrus press

Ingredients

Cake

½ cup fresh lemon juice ( 2-3 large lemons)
2 tablespoons lemon zest ( zest from 2 large lemons)
1½ sticks butter, unsalted, room temperature (12 tablespoons)
1½ cups granulated sugar
16 ounces whole fat ricotta cheese
3 large eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
1½ cups all-purpose flour
¼ cup confectioner sugar (for the springform pan and for the top- optional)
spray oil for the pan

Lemon Curd

1 cup fresh lemon juice (about 5-6 large lemons)
2 large whole eggs
2 large egg yolks
1 cup granulated sugar
1 stick unsalted butter (8 tablespoons) , cut into 16 pieces
pinch of salt (optional)

Thickening Slurry (optional)

2 tablespoons cool water
2 teaspoons cornstarch

Instructions

Make the Lemon Curd First

Cut one stick of butter into 16 pieces; set aside
Juice lemons and strain in a fine mesh strainer to remove any seeds or pulp
Separate two eggs; reserve yolks and set aside
1 cup fresh lemon juice, 1 stick unsalted butter (8 tablespoons), 2 large egg yolks
In a saucepan on low heat, add lemon juice, sugar, whole eggs and egg yolks; whisk together blended well. Strain through a finely meshed strainer, transfer the mixture back to the saucepan, and continue to cook 8-9 minutes, whisking constantly until mixture begins to thicken (about 8-9 minutes)
1 cup fresh lemon juice, 2 large whole eggs, 1 cup granulated sugar, 2 large egg yolks
Remove from heat, add butter and continue to whisk off heat until butter is melted; taste for a hint of salt. If you want to add a little salt, just add a pinch of salt now. Strain again through a finely meshed strainer. Transfer the mixture to a glass bowl or jar; place plastic wrap on the surface of the curd, refrigerate for 20-30 minutes (minimum) if you're using the lemon curd for a cake or cookies. Refrigerate for 1 hour for best results. If you want to thicken the curd, combine cornstarch and water together and add to the lemon curd while it's still cooking
1 stick unsalted butter (8 tablespoons), pinch of salt (optional), 2 tablespoons cool water, 2 teaspoons cornstarch

Lemon curd will thicken upon refrigeration

Make the Cake

Preheat oven to 350℉; spray the bottom of the pan then remove the collar and place a sheet of parchment paper on the bottom; return collar to pan, and lightly spray the parchment paper and the sides of the pan; add a few tablespoons of confectioner's sugar and dust the pan; set aside
Zest and juice lemons
spray oil for the pan
Bring ¾ cup water to boil, add the lemon zest and let it steep for 3-5 minutes; strain through a fine-meshed strainer

Steeping the lemon zest intensifies the lemon flavor by releasing the oils; you don't have to steep it, but it really does make a difference

In a large mixing bowl, cream butter and sugar until combined; add ricotta cheese and beat on medium-high speed for 5 minutes; turn speed to medium and add eggs one at a time; once incorporated, add zest, lemon juice, vanilla and baking soda and add flour in ½ cup increments; scrape the sides down while mixing; pour batter into springform pan and bake on the middle rack for 45-55 minutes, or until the center of the cake comes out clean on a toothpick. Allow cake to cool about 15 minutes before removing the collar
½ cup fresh lemon juice, 2 tablespoons lemon zest, 1½ sticks butter, unsalted, room temperature, 1½ cups granulated sugar, 16 ounces whole fat ricotta cheese, 3 large eggs, 1 teaspoon vanilla extract, ½ teaspoon baking soda, 1½ cups all-purpose flour
Gently slide a sharp knife under the parchment paper and transfer cake to a pretty cake plate; top with the lemon curd or sprinkle confectioner's sugar on top.

Notes

About the Lemons

One large lemon (about 2"inches in diameter) yields almost a tablespoon of zest and about ¼ cup of lemon juice.

About the Lemon Curd

This is optional. You don't have to use lemon curd if you don't want. If you do, double strain the curd. I've found that double straining it produces a more silky smooth curd.

About the Ricotta Cake

Let the cake cool completely before adding the lemon curd. Personally, I refrigerate the cake first then, when it's time to serve, allow it to come to room temperature (while still slightly cool) and then apply a light layer of lemon curd.

About the Lemon Zest

If you steep the lemon zest in water that has been brought to a boil for 3-5 minutes the lemon flavor intensifies signifigantly. You can skip this step, but it really does make a difference in the lemon flavor. Be sure to strain it before adding it to the cake.

Nutrition