You’ll love this buttery and moist Lemon Ricotta Cake made with fresh lemons. Dusted with powdered sugar and topped with mascarpone cream and raspberries, it’s the perfect lemon dessert. Lemon + ricotta = a match made in heaven 💕
You only need a handful of ingredients, but it’s the fresh lemons and creamy ricotta that changes everything. It creates a dense cake, with an enviable texture – not too wet but not dry. To serve, you can simply dust the cake with powdered sugar, add a few fresh berries and a generous dollop of mascarpone cream. Heaven.
Lemon ricotta cake
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (3/4 cup) caster sugar
1 teaspoon vanilla extract
3 large eggs
3 tablespoons lemon juice, freshly squeezed
Zest of 1 lemon
140 grams (1 cup) plain flour
2 teaspoons baking powder
250 grams (1 cup) ricotta
60 ml (1/4 cup) milk.
240 ml (1 cup) thickened or heavy cream
120 ml (1/2 cup) mascarpone
Icing sugar or powdered sugar, to serve
Fresh raspberries, to serve
Preheat oven to 160 C (320 F). Grease an 8 inch round cake tin with butter and line the bottom with parchment or baking paper. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined.
Cake batter may be lumpy and curdled but this is totally fine. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave cake to cool completely in cake pan.
Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened. To serve, dust cake with icing sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries