LEMON RICOTTA CAKE
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
LEMON RICOTTA CAKE
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. -Nanette Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 29
Steps:
- For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.
Nutrition Facts : Calories 657 calories, Fat 27g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 370mg sodium, Carbohydrate 98g carbohydrate (77g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON RICOTTA POUND CAKE
I love the texture of this cake. The major contributors are the use of cake flour (versus ap flour) and of course the ricotta cheese! Lemon is what gets me going but orange works well with this too. Try it with some strawberries as you would strawberry shortcake. Its too yummy to pass up.
Provided by carbsrfromhvn
Categories Dessert
Time 1h5m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container.
- Add sugar and blend.
- Beat in one egg at a time until combined.
- Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons.
- In a separate bowl whisk together dry ingredients.
- Combine wet with dry turning mixture into a greased 9x5x3 loaf pan.
- Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle.
- If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Nutrition Facts : Calories 571.5, Fat 26, SaturatedFat 15.4, Cholesterol 166.8, Sodium 739.7, Carbohydrate 83.2, Fiber 3.1, Sugar 50.4, Protein 6.8
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